They kinda look like I cooked a buck tooth dino.... lol :shocked:
These ribs were from a local rancher also provides beef for Denver area high end restaurants.
I was hoping for 123a ribs, I guess those are already contracted and don't enter the retail market. I'm still looking though.
End result of the cook are lots of happy satisfied family. They have no idea what 123a ribs are, and it doesn't matter since this fit their expectation perfectly.
In reflection I had better cooking experience on my long gone Hasty. It was crazy drafty, which meant it had great airflow. Temps were easier to control too.
I plan to practice more on fast airflow smoking on the kamado for now.