DaleW
TVWBB Pro
Took matters into my own hands and bought three racks of pork loin back ribs. Rubbed with my favorite that I learned from Kevin Kruger on this forum. I wish I could find the link to it, but moving to this new site seems to have broken some links. Well, here they are rubbed and resting while the charcoal is getting ready.
About one hour into the cook, I flipped the ribs.
Color looks good, but they aren't done yet.
So I sprinkled them with brown sugar and honey prior to foiling.
Jack sure seems interested.
After about an hour in a foil pan, we glazed it with Stubb's Bar-B-Q sauce that Surfer Dude doctored with the rub, some honey and brown sugar, and some of the drippings.
Then we chowed down! Mostly falling off the bone, but that's the way my family likes 'em, so that's the way I cook 'em.
Beef ribs are good, but this was much better!
About one hour into the cook, I flipped the ribs.
Color looks good, but they aren't done yet.
So I sprinkled them with brown sugar and honey prior to foiling.
Jack sure seems interested.
After about an hour in a foil pan, we glazed it with Stubb's Bar-B-Q sauce that Surfer Dude doctored with the rub, some honey and brown sugar, and some of the drippings.
Then we chowed down! Mostly falling off the bone, but that's the way my family likes 'em, so that's the way I cook 'em.
Beef ribs are good, but this was much better!
