Here are the ribs sliced up. Now waiting for the brisket to hit 200°. I have a thread in the beef section for it and the ABTs and fatty.
Edited by chris_harper - 3/27/11 at 1:14am
you only tasted?
Man, if I had a pan of ribs like those settin' about, fresh off the smoke, it'd be all I could do not to smother my face into the whole lot!