First pics of ribs on here.

[Oldguy68]

My jam when I need a boost!

 

[Oldguy68]

At 315 degrees cooking temp now. Clean clear smoke!
It smells awesome.
The ribs are wrapped ,so it doesn't matter as far as the smoke goes.
But boy does it smell sweet!

 

[Oldguy68]

My tape worm is growling. Had to try some coleslaw. MMmm.

Smoke is soo clean. Crisp and that sweet smell!

 

[Oldguy68]

Probing at 190 degrees. Another half hour and I'll check them again.
Temps at 286 now at grill level.

 

[Oldguy68]

Oldguy68 i don’t know whether to thank you or curse you…. You sent me in a rabbit hole of music on YouTube. I like those guys and what they have to say!

Jim

Good music, like freedom, it's hard to get enough of!

 

[Oldguy68]

Saw these guys at the Cape Cod Melody Tent a couple years ago!
They were awesome!

 

[Oldguy68]

A song I like when I'm riding my bike and want to ride at a faster pace!

 

[Oldguy68]

Saw these guys at the Channel night club in Boston around 1987..
Them and a band named D"Molls.

 

[Oldguy68]

One more cool song!

 

[Oldguy68]

Sauced them up, another fifteen minutes..

Internal temps of the ribs were 205 degrees.

 

[Oldguy68]

 

[Oldguy68]

Clear clean smoke is key! It fills your lungs with a smell that is so nice!
Less is more when it comes to adding smoke taste.
Light clear smoke and that clean smoke taste is what I think of when it comes to bbq.
I've been to Rodney Scott's parents Bbq place in Hemingway, South Carolina.
What a clean taste and nice vinegar sauce they use. Basic and simple. Very nice stuff!

 

[Oldguy68]

Looks like ten more minutes or so before the sauce gets tacky.

 

[Oldguy68]

All done!
They were great. As if I would exaggerate how good they came out!

Good night everyone and thanks for following along!