food Boomas BBQ

That's a textbook example of how ribs are supposed to look! Those may be the best ribs ever posted on this site.
 
I can tell! They weren't "fall off the bone." I was assuming it was a cook like that. That's how I like them too. 275 for 4 hours is how award-winning Johnny Trigg does them too. 
 
Wow almost all fruit wood cool. Don't know what red box is.
 
No burnt ends JHP. It is actually one thing I still haven't done yet haha.
Yep, we get red box, yellow box, type of gums that we can use for Bbqing
 
No burnt ends JHP. It is actually one thing I still haven't done yet haha.
Yep, we get red box, yellow box, type of gums that we can use for Bbqing


Me either.
 
Burnt ends are from the point and he cooked the flat. If he had the point he wouldn't have separated them.
 
It was whole, point and all, just a small one. I think the meat supplier had actually cut too much of the flat off, definitely had the point on it, but this supplier has a small breed of cattle.

But they are same tasty
 
Ah!

It did have a wonky shape I was tying to figure it out, didn't look whole.
 
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