Rib cook. (St. Louis and loin backs)

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What happened to the finished Ribs, it's been 28 hrs , since that last post...  Even if it does not please you , Q-view it and we can maybe figure the problem out...

Just remember if you don't send Q-view , you get:

worthless.gif
 and are sent here:

pb.gif
, we have
Rules.gif
 you know...
 
Sorry for the delay guys. Spent the most part of yesterday fishing and worked all day today and forgot to update. The BB's were the best I have cooked. Too bad it was only half a slab. The St. Louis cuts turned out tough. I don't know what happened. I had steady 225-235 temps by my BBQ Guru and did the 3-2-1 method on them with apple juice added during the foiling. Here are the pics.

BB's
http://s267.photobucket.com/user/ja...C-CC8A1524049C-5364-0000060913AC654C.jpg.html

St. Louis cut
http://s267.photobucket.com/user/ja...7-B52DC887CA98-6848-0000077AD9E60079.jpg.html
 
Nice looking ribs!  I know what you were doing....cheering the Lady Vols softball team on in the Softball World Series!  We have been!

Kat
 
Yea Kat we have been watching and cheering. It was a great run, just came up a little short.
 
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Great deal on LEM Grinders!

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