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Unread 09-02-2013, 04:20 PM   #3
Oldhoss
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Join Date: 01-20-13
Location: London Ontario Canada
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The sauce is a mix of these fine ingrediants....love every one of em' and combined they are fine indeed:



Pulled after 2 hours 25 minutes:



Temp was 310f when I put em' in and stayed around there for 45 minutes then slowly dropped I added more wood and charcoal and the temp was never below 260f for long. I pulled the ribs as they looking a little dry. In the foil all I added was a little honey, some of the water/cider vinegar mop and in 1 pack Tiger Sauce and the other some home made sweet and spicy scotch bonnet sauce:



Money shots will not be too far off now boys.
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