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Old 02-13-2014, 10:51 PM   #34
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Join Date: 12-17-10
Location: Pleasanton, Ca

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.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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