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?
![](http://i1213.photobucket.com/albums/cc469/s1cott11/001_zps2aff9590.jpg)
Was it Tee's most excellent Fine Swine?
![](http://i1213.photobucket.com/albums/cc469/s1cott11/002_zpse5cd38af.jpg)
Was it The Best BBQ Sauce you will ever taste?
![](http://i1213.photobucket.com/albums/cc469/s1cott11/002_zpsfcfac272.jpg)
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.
![](http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/icon_biggrin.gif)
![](http://i1213.photobucket.com/albums/cc469/s1cott11/003_zpsdeae4b03.jpg)
Here are the ribs. Everybody have a nice week.
![Smiley :)](https://letstalkbbq.com/Smileys/akyhne/smiley.gif)
"I was wondering when Smoke would see the light"
![](http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/sooavatar.jpg)
Listen up Harry, Smoke has been drinking and he is feeling "Lonesome,Onry and Mean"
Some Waylon for ya
Now the ribs
![](http://i1213.photobucket.com/albums/cc469/s1cott11/001_zpsa8e02ac3.jpg)
![](http://i1213.photobucket.com/albums/cc469/s1cott11/003_zps46f85b3b.jpg)