We did some more beef brisket and turkey legs yesterday.
And tomorrow we are doing some pork loins, beef loins and chickens.
I wanted to do the ribs on the smoker today, but I got out voted.
They want their ribs in the oven until tender, and then on the grill with BBQ sauce.
Can anyone give me a compelling argument for doing them in the smoker that I can present to the voting committee?
Mike...
The quality is remembered long after the price is forgotten, so build your teardrop with the best materials...