Howdy fellas and non fellas. Got some certified piedmontese beef ribs from
tx smoker
last week. Brother in law was in town yesterday to watch the Mississippi State game with me so I smoked them up.
Started out with a nice slab
Rubbed with some of Oakridge brisket rub and onto the smoker at 240 using pecan pellets. 2hr in here they are
After that a sprayed them with Guinness every hour
Starting to get some pull back
Just shy of 9hrs they were probing like buttah! Pulled off for a rest. Bout 15 min
Here's my bone. We had tater salad and chips. Large amount of beer.
Tender and juicy as hell. Bone slid right out!
Thanks for looking. Headed to the land between the lakes for a little relaxing. Hope everyone has a great labor day!
Started out with a nice slab
Rubbed with some of Oakridge brisket rub and onto the smoker at 240 using pecan pellets. 2hr in here they are
After that a sprayed them with Guinness every hour
Starting to get some pull back
Just shy of 9hrs they were probing like buttah! Pulled off for a rest. Bout 15 min
Here's my bone. We had tater salad and chips. Large amount of beer.
Tender and juicy as hell. Bone slid right out!
Thanks for looking. Headed to the land between the lakes for a little relaxing. Hope everyone has a great labor day!