Rick, thanks, man! Great to be back! I’ve got my first (amateur) competition coming up next month! Wish me luck! Only 3 categories though; pork ribs, chicken thighs, and the 3rd is a “dealer’s choice” plate (protein). I’m thinking about doing Dino ribs.Hey, its the Iron Man! Good to see you posting again. Looks like you been sharpening your smokin skills even more! Looks delicious.
Thanks. @sobelri ! I feel like I’m pretty sure I’ve got pork spare ribs down to a science now. If I’m not “there” yet, I’m damn close That rib glaze works some serious magic.Those pics of the pork ribs are outstanding
Trust me, Boot HeadLooking good! That brisket mop and consume' really sets a brisket off?
She wasn’t lying about that, lol. I did have a ton of it in my truck, hahahaTruck full of charcoal, lol