saugeyejoe
Fire Starter
- 59
- 10
- Joined Dec 24, 2010
Finally had some nice weather and did a little smoking. Canadian bacon on Saturday and Sunday ribs.
Out of the fridge after 7 days of curing.

Into the smoke, apple and cherry.

6 pounds of goodness. (just a third of it). Usually that's beer in the background.

All sliced up.

Now the ribs......
2 slabs of b backs and 1 Louis. Covered in Bone Sucking Sauce.



In the smoke...

Near the plate...

On the plate.....

All gone. Thanks for taking a peek.
Out of the fridge after 7 days of curing.

Into the smoke, apple and cherry.

6 pounds of goodness. (just a third of it). Usually that's beer in the background.

All sliced up.

Now the ribs......
2 slabs of b backs and 1 Louis. Covered in Bone Sucking Sauce.



In the smoke...

Near the plate...

On the plate.....

All gone. Thanks for taking a peek.