Ribs for us tonight. I like spares at 275 over pecan or cherry, wrapped around the 3 hour mark, and just a dash of vinegar sauce splashed over them before I eat them. What says y’all!
B9E8DC28-B9BD-426F-87E2-0CF6BDAADB69.jpg
Ribs for us tonight. I like spares at 275 over pecan or cherry, wrapped around the 3 hour mark, and just a dash of vinegar sauce splashed over them before I eat them. What says y’all!
B9E8DC28-B9BD-426F-87E2-0CF6BDAADB69.jpg
How do I become part of us? Those onions quick-pickled?
Damn
Look damn good for sure.
Looks mighty fine!
U serious Clark?
You GET IT. Wood is for Cooking. Looks right to me
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
Tell me more about this "quick pickled"....
Ribs look great.
Last edited by Quack07; 08-23-2019 at 07:07 AM.
I like ribs, pickles, but I really like red pickled onions. A place right near me does some, but I tell you what.. a kinda nicer Mexican dining place here in down has the best. palate cleanser.. that feels kinda gay to type
Looks awesome, dude. What kinda grill you workin' with?
Calling you out as it looks to me as if that tray and the paper are from Lewis' barebeque in Charleston. It is good but mighty damn expensive.
You know butcher paper and baking sheets are fairly common, right?
'cept lewis' uses black plastic trays.....looks mighty fine MD....at 275 though?....are you done at hour 4-5?
wife cans pickled anything and the onions are my favorite complement to a bbq meal and tacos
[QUOTE=sc_slim;2650104]But identical pickles and color of paper are not!
Seriously...? That's the same color Butcher paper I use. Hell one of the only ones I've ever seen. Lewis has used Black trays anytime I've been there.
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