Originally Posted by hoodlum
Originally Posted by DuesPaid
The Ribs came out so good yesterday my Wife and friends rallied for my BBQ chicken today.

I did give in and smoked for another three hours today while playing horses, smoking cigars and drinking Beer.

Here is the before & after again.........


Awesome ..just the right amount of char,,,mmmm!


Thanks Hood, I alway hope I don’t over or under do them but my crew loves the skin well done and not pulley or chewy.

I somehow always keep the meat juices in and not hard or dry.

I feel the most important stage is the last half hour, letting the temp slowly rise from 250 degrees up to 350 - 400 while glazing.

Maybe some Steak next weekend.

Be Loyal, Be Loving, Be Quiet.