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Unread 10-13-2013, 06:02 PM   #8
is Blowin Smoke!

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Join Date: 10-03-12
Location: Gastonia North Carolina
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Ribs passed the toothpick test at 1 1/2 hrs, time for some doctored SBR sauce!

While the sauce was setting for 10 mins or so and then resting, SWMBO had made some Rotel dip (1lb ground pork, small can of Rotel, small block of velvetta) and I thru on some on Bratts.

The ribs and then the money shot of my plate.

The ribs took excactly 2 hrs at WFO temps and was some of the best I've cooked in a long time!! Really liked the Fiesta Pork Rub too! Thanks for following along.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
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