- Sep 15, 2012
- 18,670
- 15,985
Seemed to be a whole lot of rib talk on the forums lately. So I got to thinking that ribs sound pretty good. That's when I made the trek to the local grocer to see what they had in stock. When I got there all I found were a few St. Louis style and some BBs premarinated. So St. Louis it is.
First things first. Fire up the 26er and SnS:
Season up the ribs: Just salt and pepper
The mandatory beer pole shot:
...and the ribs go on along with two taters. One sweet and one russet.
A short time in, and the ribs are starting to look good.
The bend test says they're done.
Glazed for the wife
and my plate.
Thanks for taking a look. They were good.
Chris
First things first. Fire up the 26er and SnS:
Season up the ribs: Just salt and pepper
The mandatory beer pole shot:
...and the ribs go on along with two taters. One sweet and one russet.
A short time in, and the ribs are starting to look good.
The bend test says they're done.
Glazed for the wife
and my plate.
Thanks for taking a look. They were good.
Chris