Barb D
TVWBB Hall of Fame
Started out with Rich cooking some burnt ends on the mini. Cooked for 5 hours then sauced with #5 Sauce.
Ribs seasoned with Rich’s Baby Back Rub, then onto the performer with a full chimney of KBB and apple wood for smoke. Dome temp was at 400 for the full cook. Cooked and foiled, total time 1 hr. 40 min. Sauce the ribs with #5 sauce, off cut and resting. Served with my potato salad and corn.
Was a nice day and a great meal.
[/url]DSCN6538 by Richard Dahl, on Flickr[/IMG]
[/url]DSCN6540 by Richard Dahl, on Flickr[/IMG]
[/url]DSCN6536 by Richard Dahl, on Flickr[/IMG]
[/url]DSCN6548 by Richard Dahl, on Flickr[/IMG]
[/url]DSCN6551 by Richard Dahl, on Flickr[/IMG]
[/url]DSCN6554 by Richard Dahl, on Flickr[/IMG]
[/url]DSCN6557 by Richard Dahl, on Flickr[/IMG]
Thanks for looking
Ribs seasoned with Rich’s Baby Back Rub, then onto the performer with a full chimney of KBB and apple wood for smoke. Dome temp was at 400 for the full cook. Cooked and foiled, total time 1 hr. 40 min. Sauce the ribs with #5 sauce, off cut and resting. Served with my potato salad and corn.
Was a nice day and a great meal.
Thanks for looking