Smoked up a rack of beef ribs this afternoon. They sat in the MES for 3 hrs at 245F. I wanted to put into charcoal unit to finish of but getting just enough rain to be not nice to work in. Coated with a brisket rub we like and then made bbq sauce. We'd picked up pasta salad yesterday at grocery store. The pic of the counter shows all the stuff that goes into the sauce. It is yummy.
We do the occassional no-charge extra for most of our clients. THe butcher's wife and part owner of the shop said thank you with these ribs and a wagyu tri-tip. THe regular tri-tips hadnt been delivered yet. [not the tri-tip but piece beside it that apparently is just as tasty. That's next week]
We do the occassional no-charge extra for most of our clients. THe butcher's wife and part owner of the shop said thank you with these ribs and a wagyu tri-tip. THe regular tri-tips hadnt been delivered yet. [not the tri-tip but piece beside it that apparently is just as tasty. That's next week]
