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
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Rubbed with some of Oakridge brisket rub and onto the smoker at 240 using pecan pellets. 2hr in here they are
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After that a sprayed them with Guinness every hour
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Starting to get some pull back
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Just shy of 9hrs they were probing like buttah! Pulled off for a rest. Bout 15 min
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Here's my bone. We had tater salad and chips. Large amount of beer.
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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!