sourdough ribs

[smoke ninja]

I've been a student of this site for over 8 years. one of the biggest influences on my bbq has been pitmaster T. I've poured over old posts pages deep looking for nuggets of info. one in particular was sourdough brisket, injecting brisket with drippings of a previous cook. while I never used that exact technique some time ago I started saving the liquid from the wrap when I did ribs. this is the base for the liquid of the next cook.

 

[ronbrad62]

Those look downright edible to me! May I?

 

[Stingerhook]

Look delicious.

 

[PatAttack]

That's not enough for all of us, Steve.

Looks good, man!

 

[mcyork28]

Those look great. Can we bring weeping ribs back?

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[Big George's BBQ]

Nicely done Steve

 

[smoke ninja]

Those look downright edible to me! May I?

That's not enough for all of us, Steve.

Looks good, man!

sorry guys. these were for Saturdays fight night and we smeshed them like khabib. it was a leftover rack and trimmings of duroc ribs I bought for a competition

Those look great. Can we bring weeping ribs back?

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I was a big fan of weeping ribs. there's something about cooking ribs without the wrap, they seem to be much "porkier" to me

 

[1MoreFord]

Love the color!

 

[thunter]

Great! Now I’m hawngry! [emoji23]


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[smoke ninja]

Love the color!

I find that killer hogs the bbq rub does a great job at giving bbq a pleasant red color. I mixed in a little with the simply marvelous I used for this cook.

 

[kevinstaggs]

Those look super good


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[jermoQ]

That looks really pretty!

 

[daninnewjersey]

Great looking cook. Pitmaster T is the man….


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[snadamo]

very impressive! Now I'm hungry