Ribs? Ribs.

[gettingoldercarguy]

[Carbon Fiber Sasquatch]

[trivet]

I just grilled ribs for the family last night.....SO good. And leftovers for lunch today!!!

[gettingoldercarguy]

@trivet Awesome! I'm following this recipe:
•Rub 24 hours in advance, bring to room temp 60-90 minutes prior to cook. Re-rub generously right before you put them on.
•3 hours meat up at 220 degrees (160-165 internal)
•Take off and wrap in foil, meat down in brown sugar, butter and honey (eyeballed all of it, but generous amounts of each). This is going to give your bark a nice caramelized coloring and a ton of flavor.
•Place back on rack meat down at 240 for another 2 hours (looking for a temp of around 195-200).
•Remove from foil, coat with your favorite bbq ( thicker the better) on both sides and cook meat side up for another hour or so.

Wicked stable btw

[ibRAD]

@gettingoldercarguy that sounds good. Do you have brown sugar in your rub too?

[gettingoldercarguy]

@ibrad Not in the bbq rub. It'll be in the bark though

[AestheticsInMotion]

Enough with the food posts. You're killing me! drools

[gettingoldercarguy]

@aestheticsinmotion Eat up!

[gettingoldercarguy]

@gettingoldercarguy That'll do pig, that'll do.

[gettingoldercarguy]

@aestheticsinmotion

[AestheticsInMotion]

@gettingoldercarguy ohhhhhhh man that looks good. My roommate made me a whiskey sour, so it's not all bad over here...