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
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