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Ribs
YukonRon
Posts: 17,261
Smoked with peach until the toothpick signaled they were done. Non-wrapped, 225°F, 6 hours. Sauce on the side, which we did not use. 
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
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Yes sir as always. Great result right there.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
You always hit the homer... no exception here...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Bingo.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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i see a plate of rib smileys.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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The BGE does all the hard work, I just take them off the rack when the toothpick tells me to. Thank you, sir, for teaching me to fish.lousubcap said:Yes sir as always. Great result right there."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
My favorite cook is ribs, both beef and pork. thank you for the kind words.JohnnyTarheel said:You always hit the homer... no exception here..."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thank you.Foghorn said:Bingo."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I love the way you think. Thank you.caliking said:i see a plate of rib smileys."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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