Did the semi annual basement freezer clean up last weekend and found these stuffed way down in the bottom. Gave them a week to thaw in the frigde and penciled them in for this weekend.
Trimmed them up and pulled the membrane. Pretty nice marbling to them, now it was just on me to not fark them up.
Hit them with a bit of EVOO and Smoking Guns Hot for the rub. I love SGH on brisket, but had never put them on the ribs for some reason before yesterday.........wished I would have done it sooner.
Into the Stumps they went at 275 or so, with oak and cherry wood for the smoke. Around 5 hours in wrapped them with some beef stock and Worcestershire and let them go for another hour.
Unwrapped them and hit them with just a bit of sauce and back in for 15-20 to kind of set things up. I don't normally sauce them, but I was given a bottle of Beer's Black Dog Sauce and have found it to be damn good on just about everything, so went with it.
I really need a better camera........and better skills, the pics don't do these things justice.
Thanks for lookin'.