Sean H
TVWBB Pro
Country style ribs were buy-one, get-one at Winn Dixie this week. Pretty good reason to cook some up for dinner Saturday.
Here they are, about an hour after I rubbed them up and put them on indirect at about 325-350:
After they got some good color and smoke (I used a little bit of apple wood), I put them in a bath of tomato-garlic BBQ sauce. Credit to the Big Bob Gibson's Book of BBQ for the sauce recipe. I finished cooking them in the sauce for maybe another hour:
Here's a plated pic. Thanks to my lovely lady, we had a smorgasbord of sides: mashed potatoes, Brussels sprouts and cornbread. My Brussels sprouts were camera shy, so when I was about to take the picture, they hid behind a bunch of bacon:
This was a great meal. The CSRs were great. They had just the right texture I was going for, and we both really enjoyed the flavors the CSRs got from the rub, smoke, and sauce.
Here they are, about an hour after I rubbed them up and put them on indirect at about 325-350:
After they got some good color and smoke (I used a little bit of apple wood), I put them in a bath of tomato-garlic BBQ sauce. Credit to the Big Bob Gibson's Book of BBQ for the sauce recipe. I finished cooking them in the sauce for maybe another hour:
Here's a plated pic. Thanks to my lovely lady, we had a smorgasbord of sides: mashed potatoes, Brussels sprouts and cornbread. My Brussels sprouts were camera shy, so when I was about to take the picture, they hid behind a bunch of bacon:
This was a great meal. The CSRs were great. They had just the right texture I was going for, and we both really enjoyed the flavors the CSRs got from the rub, smoke, and sauce.
