5 Comment

  • I’m going to say it’s a rookie move to cake that much BBQ sauce on before they’re done. Moderate basting during the last 20 mins is okay or none at all until they’re on your plate. Personally I like a dry rub and no sauce. Don’t get me wrong though, I wouldn’t turn these down.

    • Yes indeed, trying my best to figure out the best way to make ribs, work in progress. Kind of like when my friend was trying to make apple pies, we’d say, good, but you really need to add XX or YY, try again please! 😉

      I did wait til the end, otherwise, the sauce and sugars burn. The beef ribs were great, the pork wasn’t marinated and was tough and tasteless.

      Texas pecan wood smoke too!

      (Warm) Backyard beer bbq season is almost upon us! Gotta realize it’s not about the meat, it’s about standing around the grill with beer! 😉

      • It’s all about trial and error. I made a lot of progress last year from spring to fall. Now I can get the ribs just about perfect on the grill, but still need work on the smoker.

        And you’re right, it’s all about having a good time in the process.


  • Anyone in PoPville going to the POWYC chili cook off tomorrow?

    I wonder if it’s possible to get a permit for a cook off/beer/music event in Grant or Sherman Circle? That would be a fun PoP Happy Hour!

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