Papa Q
Knows what a fatty is.
Did some country style ribs on the Weber One Touch with a Memphis style rub...had some nice heat on the back end. The cook was 1 1/2 hours at 275 with apple wood for the smoke. Sauced them up real good and I have to tell you the best part of the cook was sitting at the table. Sauce was a Memphis style as well with tomato paste, dark brown sugar (I use light for the rubs), apple cider vinegar, chili powder, and of course cayenne. Washed it all down with a Yuengling (or three). Still have trouble getting the wife to believe that nice pink ring around the meat is smoke and not raw meat.
