Side Ribs on the Kamado S6

[GrantT]

Nothing you all haven't see before 100 times, but damn these were good. 3 hours open at around 250, some light spritzes with a mix of apple juice/ACV/Basil Hayden's Dark Rye Whiskey and then 1 hour in foil and another 45 minutes to set a light sauce. Cooked over Weber Briquettes without any smoking wood. We're not fans of heavy smoke flavor and the briquettes alone seem to be our sweet spot.

 

[Darryl - swazies]

Nice looking cook. The texture looks great. The color does too.
I made the best thing last night too that came off my bbq ever. I could post it but the damn pictures don't do it justice.
I had to email my bbq joint today and ask where the heck my bbq is.....still no reply.