Thought I'd do some Q for mom-in-laws visit. It her birthday today. So yesterday I did some ribs and chicken and a chunk of fatty point brisket I had left after cutting it up for pastrami next weekend. Ribs were BOGO at the Teeter so I got 2. Ones for later. Thawed them out and rubbed em down. First I removed the skin from underneath. What do they call that? Fromundaskin? Here's the rub. Pretty mild. We're not big on spicy hot here. Ran out of brown sugar so I made me some. Half cup cane sugar and half teaspoon molasses mixed real good. Rubbed the ribs and put them away for the night. Sunday morning we spark up the pit and commence to rubbin my chicken. Simple rub. S & P, Cavender's, onion and garlic powder. We got temperature and thin blue smoke. After an hour we're looking pretty good. We have ribs. 5.5 hours at 225 and no foil wrap. And Yardbird too. Nope not Page, Clapton or Beck. Looks like supper's ready. Brisket is still smoking in case you're wondering. We'll have it another day. The aftermath. They were yummy. Fell off the bone with a little tug. Very tender. Not mushy. Thanks for watching.