I think these were the tastiest ribs I have cooked. Reason, I think is that I took a can of Lipton's Beef Boullion and boiled it down to half the volume. I added part of that to the ribs when I foiled them. Also, before I have overseasoned them with too much salty rub. This time, a reasonable sprinkling with Suzie Q's and Montreal Steak was perfect.. We liked that flavor profile and I will do it again.
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)