Man that looks great Ecto. Looks like you used your award winning recipe there. I spotted some squeeze parkay.
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Thanks everyone they were good could have used a bit more time in the foil. Also I got these ribs from a local grocery store for $.88 and they were thick and fatty think I will stick to the Natural Ribs from Sam's club from now on. Think I need a couple more smokes before Labor day to get my timing down again I have been working on my chicken and brisket all summer long so a couple more ribs this month should be fine. Who am I to complain it is great practice that feeds the family. My teammate is working on a Grilled Boudain Stuffed Talapia for the open category hope to get some pics in this weekend.
Well i am no Photgrafer like yous is but My wifey takes a pretty picture of two.
I depends from comp to comp they give you a turn in time and you need to get your timing down to have the meat finished at the right time not too soon not to late. Remember you have 3 to 5 categories and turn in times are usually 30 minutes apart makes for a busy turn in window.