Wow, after seeing Cliffs delicious looking chicken, I now want chicken.........but alas, The Smoke only has a rack of baby backs...........poor poor Smoke
Decided to do "Godfather" ribs, I call em this after following Johnny Triggs method.......and Triggs is the "Godfather".........ya don't mess with the Trigg......some say he packs heat at all cook-offs.............love those tall Texas tales.............
Anyhows they got the membrane removed and rubbed down the night before
Into the MAK for a 6 hour ride at 225
Notice I had no foil over the flame zone deflectors.....that pan handles all the drippings
About three hours in I "Godfathered" up the ribs
Wow, look at these!! I turn the ribs over so the meaty side is getting all that sticky sweet goodness while cooking in foil
Now before you see the money shot, I must confess that Wendy and I like fall off the bone ribs. I think it is a habit for me because the last few years of Mamas life she had teeth problems and had a hard time chewing. So I "overcooked" everything for her when necessary to make them easier for her to eat. Now I just seem to still do them that way and we like em...........
I wonder what Mr. Trigg would think about these ribs??
Well, there you have it
