Sunday Dinner In The Lowcountry

[A Cleland]

Well, the first cook on my "pimped out" 22.5 WSM. Decided to do 2 slabs of ribs and 3 leg quarters. All rubbed down with Meathead's memphis Dust, then finished off with 2 parts doctored Apple City BBQ sauce and 1 part fresh honey. This provided a glaze that is to die for.

While they were cooking

Chicken Stixx ready to rest for a while. About 3 hours into the cook.

The ribs are done, glazed and ready for a rest. 5 and a half hours total cook time.

One slab of ribs cut up on a platter.

My plate......Ribs, a thigh, some Kentucky Wonder green beans seasoned with trimmings from the ribs, and some pork & rice also made with the trimmings from the rib flaps.

Taking those last pics was hard.......my worms were screaming........a day long adventure that I would do again tomorrow. Love BBQ and the trimmings.

 

[Sean H]

I just finished stuffing myself at dinner, and looking at these pics is STILL making my mouth water. This is all some fantastic looking food. I'm loving what people are doing with these Ribolators. It makes me want to get one myself.

 

[Jon Des.]

Great looking ribs!

 

[Mike Coffman]

Excellent looking meal. The Ribolator has moved to the top of my "must have" list!

 

[Bill W. Michigan]

That last picture says it all. Great lookiing food.

 

[Larry Corall]

Ribolator just moved to the top of my shopping list.

 

[Wolgast]

Love your setup! Killer food aswell!