Dino-bones!

[cansmoke]

Picked up a rack of ribs from our friendly butcher. They sat in the MES30 for 2 hours at 245F. I "fired up" the Oklahoma Joe and transferred the ribs over for an hour. With 1/2 hour to go, I put on corn on the cob in the husk. Also made a nice thick & tasty bbq sauce. I used a mix of Jack Daniel's and mesquite wood chips.

 

[b-one]

Those look tasty! Someday I’ll find some good ones.

 

[cansmoke]

WE discovered this butcher when he & his wife bought out a shop and came to us to get help with a business plan and have stayed as a client ever since.

 

[flatbroke]

Great combo.

 

[smokin peachey]

Looks phenomenal strong work!

 

[cansmoke]

Looks phenomenal strong work!

THanks, smokin peachey

 

[Brokenhandle]

Tasty looking meal right there! Nice job. Can't wait till our sweet corn is ready

Ryan

 

[thirdeye]

I'm envious. Normally the beef back ribs I get are a little thin from the trimming, bones are showing and all that. But when I find some good ones I plan on 6 or 7 hours.

 

[one eyed jack]

Great looking ribs and corn. I can't find beef ribs with any meat left on them, around here, much less an independent butcher.

 

[cansmoke]

Great looking ribs and corn. I can't find beef ribs with any meat left on them, around here, much less an independent butcher.

It helps to knpw the butcher & in my opinion, pay a bit more for quality.

 

[SmokinAl]

Those are some beauties there!
Al