After a day of driving through the mountains it was kind of nice to just set around and slo cook some beef ribs:
Cant go wrong with the Fine Swine and Bovine
Getting the ribs happy
Got the 26" Weber ready for some indirect cooking (Texas post oak for smoke)
Only have to light 8-10 briquettes and ya got a chimney starter.....just turn it upside down and splash on a little lighter fluid
Six hours to go till din din
Now if the ribs don't come out good I get thrown in the dog house
Well that didn't happen, Old Smoke will live to smoke another day
Thanks for looking at my cooking