It must be rib Saturday

Started with SirPorkALot's then decided to add some Craig's Bardstown KY Apple Bourbon, which is sweeter and will give a great color. Into the fridge for a couple hours.

(Craig was my butcher for the last ten years or so. he sold out a year ago. Miss that guy.)

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I hope you are cooking enough for everyone because you are giving us too much of a head start and you will have quite a crowd by dinner time. Waiting (semi-patiently) for the finished product!
 
Ribs on, running a little hot, around 300 grate temp. Going to let them ride at that for a bit to get cooking started. Want them done by around 7-7:30.

Edit: now settled down to 280 and fine. Just added a couple more hickory chunks and turned the ribs around.

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Last edited:
Turned out good. Bit more bark than I might have liked, but the meat was perfect, just a slight tug to get it off the bone, perfectly moist. All diners loved them.

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Whumpa said:
How do you like that Blues Hog original? Been meaning to try it.
Click to expand...

I liked it a lot, and I'm not a huge sauce fan. Has a lot of sugar, honeyed even, but seems to impart more savory flavors to the ribs when cooked. I woud say right now it would be my top sauce for pork. Would likely be good on chicken too.
 
All rib days are good days in my book.


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Those are some great looking ribs Mik, cooked to perfectoin. Blues Hog even though we haven't had it in a while is one of my wifes all time favorites.
 
I've had this jar for a while, just hadn't cracked it. Have to say it is my current favorite.

Got lucky today...good meat to start with! These were Kroger Simple Truth brand.
 
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