Old School BBQ Ribs


 
russ olin

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.
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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
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Here we are 3-4 hours in, BTU's hickory. pecan, cherry & of course a little oak. 275*
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Wousers, look at that plated rib! Huge Fred Flintstone style.
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Have some "dover" ribs.
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P.S. the ribs were fantastic, the donkeys not so much.
Thanks for lookin' at my cookin'.
 
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Those are about the best beef ribs I've ever seen. Of course here they strip beef ribs right down to bone, not even worth cooking.
 
I knew this was your thread Russ the second I read the title. You're the rib master! Really like the stick burner and thanks for the heads on the Tatonka Dust.

PS.... sorry about the donkey's. I was pulling for them too.
 
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Russ, you can pass a plate of that this way any time. I would even share it with Rich.;)
 
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