THE BBQ BRETHREN FORUMS

Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

J

jmoney7269

Guest
They turned out damn fine! Them boys in Columbus in trouble next weekend!
[ame="http://www.youtube.com/watch?v=X4nfcXpgF-A&sns=em"]J$ and Jason BBQ some killer ribs - YouTube[/ame]
B33019BB-E866-4911-BEFF-6D4EB2C7A05B-1247-00000112902069D2.jpg

AE7FF913-4CA8-4688-A048-56EB5589F7BF-3939-0000040FA67F111E.jpg

FE17FDBB-3BA4-4996-9AC2-99055BA98603-3939-0000040FCA3C37E0.jpg

CEEFD4A2-0A6C-4BBB-AA6D-F0AE4473E1A9-3939-0000040F9A0F4AAE.jpg

C990A02F-D56B-416F-8670-68512DF1042F-3939-0000040FBAC3E856.jpg

Gotta keep them skills sharp. Practices help a lot IMO.
4C68091F-F4D2-4609-9BA7-6097EC739D2F-3939-0000040F896E2E48.jpg
 
They tasted just as awesome as they looked. We tried out the Williams rib tickler and I have I say It don't taste like a thing special by itself, but it was really good. Now I know why Johnny trigg and my buddy Jason uses it. It's weird how flavors develop with cook times, temps, methods and glazes. Jason seasoned his how he usually does and I did mine, his were clearly better. Gonna try it one more time and make sure it wasn't a fluke. I think the main ingredient is white sugar.
 
Back
Top