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.
