Ribs(pics)

B

Bacchus

Guest
Ribs: 3 slabs of pork back ribs.
Rub: Turbinado Sugar, Hungarian Paprika, Salt, Pepper, Garlic Powder, & others.
Sauce: Mixture of Blues Hog, Sweet Baby Ray(chipotle), & 2001 Napa Cabernet Sauvignon.
Temp: Drfited from 220 to 260deg over the course of the 5 hour cook.(indirect)
Fuel: Wicked Good Weekend Warrior & Hickory Chunks.

Plated with Vinegar Based Slaw & Garlic Bread

Bumped the Egg up to 350ish for a small Cobbler for Dessert
Plated with Vanilla Ice Cream


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Thanks alot guys! It was a simple cook, but I was overdue for ribbies.
 
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