Slim shady doesn't know who he's talking to.
Slim shady doesn't know who he's talking to.
anytime someone says ribs, this is all I can think about!
I sho am hungree
I can assure y'all that those are not from Lewis...Chances are better than average the fellas and I are going there for lunch today.
Not only do the ribs look nothing like they do down here, as there is not a thick enough coating of rub and they don't serve them uncut, they use black trays and don't use "ruffles style" pickles out of a jar....Slim, tell the man your sorry and go enjoy your McDonalds value meal.
Get outta here! First, thank you for what I consider a compliment, John runs one hell of a ship and creates fantastic bbq. Second, if you are going to “call me out” then know your stuff. A quick google search easily reveals that John has a pretty significant difference in bark and color in comparison to these ribs. Thirdly, the butcher paper and sheet pan way of serving que has become quite the trend as craft and Texas style bbq have emerged as popular methods in recent years. Lastly, here is another one of my platters stolen from Lewis for your enjoyment
6A8501EB-01CD-4D3B-B647-0A78459AC28D.jpg
I recognize that bread. Same kind they serve at McCabes.
and with the corn, I like looking at that.
it's my egg salad Friday, but I would really like some of that right now
Damnit I'm hungry right now.
Ribs look great. But, I seriously can't figure out how folks cook ribs for 4-5 hours without burning them up. I have tried the 3-2-1 method several times on the BGE @225 and the ribs are WAY too done, IMO. I would love to know. I generally go about 2-30m-30m @225.
It is worth noting that I do not like fall-off-the-bone ribs though. Maybe that's the difference.
Crops are harvested, animals are killed.
3-1-1's been my method with an offset at 225-250....gotta come original....never been burnt or dry.....thinking back, 3hr would've been more right at 275....might give it a try
Man the ribs and onions look great. I love bread and butter pickles, but those look dill to me. I like dill ( a tad) in some things,but not pickles. Just about the only thing I can’t eat.
The corn on the other tray, what’s in that? It looks good.
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