Re: Ribs in the smoker...BURKSMOKE, You ought to do up a fattie or two and then use the fattie for Country Gravy. I have a gravy recipe posted somewhere on this board (Dutch's Gourmet Cowboy Gravy). It started out as a generic milk gravy recipe and one morning while fixing it I started rummaging through the fridge and found some diced onion and mushrooms that somehow avoided being used on the pizzas that we made the night before :D. The evaporated milk got worked into the recipe when I got roped into a Cowboy cooking contest and we could only use those items found in a Country Store (circa late 1800's) like canned milk, the onion and mushrooms where considered as home grown produce though the Judges thought that the mushrooms where a bit exotic for the time period. :mrgreen: But what the heck- out of twenty teams, we took second place in the Breakfast category :D
Anyways, enjoy the Forum and don't for get to share some of your tricks and tips that you have learned along the way!!