Burnt some spare ribs a couple of weeks ago, so back in the saddle. Got some back ribs on sale.
Now I got to wondering, what made these ribs come out so darn good?
Was it the new Weber Smoochy Mountain 18.5 that ran at a perfect 250 the entire cook with -2- sugar maple lumps added?
Was it Tee's most excellent Fine Swine?
Was it The Best BBQ Sauce you will ever taste?
I think it was all the above. This was a case of the cooker not the cook.
That is fine with me, because I had a bunch of these during the 4.5 hour cook.
Here are the ribs. Everybody have a nice week.
"I was wondering when Smoke would see the light"
Listen up Harry, Smoke has been drinking and he is feeling "Lonesome,Onry and Mean"
Some Waylon for ya
Now the ribs