Vermin999
Executive Chef
Fired up the UDS this morning and put two racks of spares on. Seasoned with Head Country rub and used a mix of Mesquite and Royal Oak lump. Nothing added for smoke and cooked at 225*F.
5 Hours later they are done.
A couple of hours later I fired up the Performer and reheated and glazed the ribs with some Head Country BBQ Sauce.
Sliced
Plated with some doctored Bush's beans and some blue box mac and cheese.
5 Hours later they are done.
A couple of hours later I fired up the Performer and reheated and glazed the ribs with some Head Country BBQ Sauce.
Sliced
Plated with some doctored Bush's beans and some blue box mac and cheese.