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.
If the weather is right, steak here too , but I gotta help the wife get her pool up & running 1rst..u know how it is..baby wants,,baby gets, I don't particularly enjoy the task, but I luv my baby & she scratches my back too.