Jim Lampe
TVWBB 1-Star Olympian
My celebration of ribs started Friday afternoon with spare ribs.
This rack was rubbed with Penzey's BBQ 3000 and their Galena Street, then sat over night in the coldbox.
At first, I thought my Tel-Tru therm got stuck, butt the entire 5 hour cook was between 240 and 250'F. Amazing! Talk about WSM temp control...Yeah, Maddie was happy about that too!
These ribs were slathered with Bandana's Southern Style Original Bar-B-Q Sauce
a favourite of Robert Correll.
Meanwhile (another one of my favourite words), Liz sautéed some Brussels with onions and I grilled the Yukons...
A nice crust of bark on the spares made these very tasty ribs.
That was Friday night's version of RibFest...
Saturday, RibFest continues at LampeLand!
...and Baby Backs were on the Weber 3-wheeler kettle grill with pecan and cherry wood for smoke.
This rack was seasoned using Blues Hog Rub. While those were smokin', I finally had a chance to finish some yard work, then sit back, open a cool Miller High Life brew and enjoy the view.
These ribs are cooked! Just under 5 hours... gonna slather 'em with Blues Hog Tennessee Red Sauce (another Robert Correll favourite, Thanks Bob!)
This rack with the Tennessee Red all over them were absolutely not a thing short of SPECTACULAR! w0w!
I'm tellin' ya guys, if you see this stuff in the stores, buy it up! It's GGGRRREAT!
Finished the plate with steamed asparagus, slaw and more grilled Yukons. Why more Yukons? Why not! Great 'tatoes that require nothing to enhance their flavour. (although, I like to smother 'em with Wisconsin butter and sour creme
)
Thank you for visiting RibFest in LampeLand!
It really should continue thru today, Sunday,... butt I'm Chicken. Speaking of chicken, It's rotisserie roadside later today!
Stay tuned
This rack was rubbed with Penzey's BBQ 3000 and their Galena Street, then sat over night in the coldbox.
At first, I thought my Tel-Tru therm got stuck, butt the entire 5 hour cook was between 240 and 250'F. Amazing! Talk about WSM temp control...Yeah, Maddie was happy about that too!
These ribs were slathered with Bandana's Southern Style Original Bar-B-Q Sauce
Meanwhile (another one of my favourite words), Liz sautéed some Brussels with onions and I grilled the Yukons...
A nice crust of bark on the spares made these very tasty ribs.
That was Friday night's version of RibFest...
Saturday, RibFest continues at LampeLand!
...and Baby Backs were on the Weber 3-wheeler kettle grill with pecan and cherry wood for smoke.
This rack was seasoned using Blues Hog Rub. While those were smokin', I finally had a chance to finish some yard work, then sit back, open a cool Miller High Life brew and enjoy the view.
These ribs are cooked! Just under 5 hours... gonna slather 'em with Blues Hog Tennessee Red Sauce (another Robert Correll favourite, Thanks Bob!)
This rack with the Tennessee Red all over them were absolutely not a thing short of SPECTACULAR! w0w!
I'm tellin' ya guys, if you see this stuff in the stores, buy it up! It's GGGRRREAT!
Finished the plate with steamed asparagus, slaw and more grilled Yukons. Why more Yukons? Why not! Great 'tatoes that require nothing to enhance their flavour. (although, I like to smother 'em with Wisconsin butter and sour creme
Thank you for visiting RibFest in LampeLand!
It really should continue thru today, Sunday,... butt I'm Chicken. Speaking of chicken, It's rotisserie roadside later today!
Stay tuned
