russ olin
TVWBB Platinum Member
bought these ribs a while back for smoke day. Decided that they were too big to get done that day. So saved them for the Monday night double header.
Had all day to smoke these big bad boys. These ribs are huge.
Trimmed off the fat, seasoned with Tatonka Dust. Which by the way is back in stock. Guud stuff
Tenderized the top of the ribs & re-seasoned them.
Time to warm up the stick burner.
And no its not a pellet oven....LOL
Here we are 3-4 hours in, BTU's hickory. pecan, cherry & of course a little oak. 275*
Wousers, look at that plated rib! Huge Fred Flintstone style.
Have some "dover" ribs.
P.S. the ribs were fantastic, the donkeys not so much.
Thanks for lookin' at my cookin'.
Had all day to smoke these big bad boys. These ribs are huge.
Trimmed off the fat, seasoned with Tatonka Dust. Which by the way is back in stock. Guud stuff
Tenderized the top of the ribs & re-seasoned them.
Time to warm up the stick burner.
And no its not a pellet oven....LOL
Here we are 3-4 hours in, BTU's hickory. pecan, cherry & of course a little oak. 275*
Wousers, look at that plated rib! Huge Fred Flintstone style.
Have some "dover" ribs.
P.S. the ribs were fantastic, the donkeys not so much.
Thanks for lookin' at my cookin'.
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