Rich G
TVWBB Honor Circle
Well, things worked out pretty darn OK (read excellent) this weekend!! I put about 30 lbs of pig on this weekend, and aside from the two slabs of spares that I had planned to bring to work today, there isn't any left!! The two butts that were cooked for a block party got devoured by all the people who kept coming by while I was cooking and wondering when the heck it would be done (apparently BBQ smells good when it's cooking!) /infopop/emoticons/icon_wink.gif The baby backs had me a little more concerned. I was cooking them for a wine-tasting party hosted by a couple of the execs at my company. I wasn't sure how they would go over with this crowd. Apparently, cabernet and ribs are a good combo. I am now signed up to teach several people from work how to properly smoke ribs (I wonder if I can have my laptop open to TVWB and the BBQ Forum in case they stump me with questions!)
I'll post the rub and sauce recipes that I used, though they weren't rocket science. Just tasted good. Thanks to everyone who posts here and to Chris for creating this site. My BBQ has improved about 600% over the last few months.
-- Rich G.
I'll post the rub and sauce recipes that I used, though they weren't rocket science. Just tasted good. Thanks to everyone who posts here and to Chris for creating this site. My BBQ has improved about 600% over the last few months.
-- Rich G.