The last several weeks there have been a lot, of really nice ribs posted here. I was ready for my hand at more ribs. I mixed at a 2:1 ratio Fine Swine & Bovine with Way Out West. Plenty was rubbed in on top of a mustard swab. Vacuum sealed for 2 days, and a fresh coat of Fine Swine upon opening. Ribs went onto the grill for 90 min. @ 150F using LumberJack Oak Hickory Cherry pellets. Upped the temp to 225F and added a pan of some Kentucky Bourbon Beans inspired by MeatHead over at Amazing Ribs. Then the ribs went on, sprayed periodically with a blend of Redd's Apple Ale, M3, and maple syrup.
After awhile the sprayer plugged
so then just mopped this on. 3 hrs. later I made the decision to put butter, brown sugar mixed with more Fine Swine onto foil, then I placed the rack on top meat-side down and added a Cup of Redd's Apple Ale and left open for all to make nicey nice in the pool for another hour. At this point it started storming and raining like a monsoon. After the hour long storm passed, rack was placed meat-side up and basted with the reduced juices with a bit of honey and ancho powder. Temp upped to 350F to finish and we were done. Ribs were very fine, beans were very fine and all was served with a garden salad with bleu cheese and a cople Summer Helles. 30 minutes later my dearest served adessert, strawberry rhubarb almond crumble with a dab of whipped cream. Wow!
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