Spares

[Guest]

Steve,Billy,Doug,Teddy Bear, and Jim. I thank you for you input on rib cooking. I will cook them longer next time, and i have already purchased a polder, and have drilled a small hole and inserted a heat gauge at the top cooking grate level. I am now going to put one on the top of the dome. It looks really nice, and am sure it will help me in my cooking. I purchased a WSM because of this forum and maybe now I can become a decent rib cooker as well. Thanks for your help. Let you know how the next batch comes out.

 

[Konrad Haskins]

Hang in there. I took a rack of spares I cooked Saturday that were in the fridge un-sauced wrapped in plastic film. I unwrapped, re-heated and sauced (I could tell you the recipe but then I'd have to kill you)on my Weber Homer Simpson one touch.

Yummmmmmmmmmmmmmmmmmmmmmmmm!!!!

They did not fall apart in my hands as I did not use the Texas crutch (Foil), done tried that before. When I bit into them and held onto the bone the meat seperated clean away from the bone and melted in my mouth. I only hope I get them this good for the Judges at Winthrop.