Hell I'd give you an old meat cutting knife & a tutorial on cutting ribs for some of that!Pretty damn tasty.
One rack was more done than the others and slid right off the bone but was still plenty firm.
I sauced the small one about 10 min before pulling them.
They look longer than I anticipated but we still ate with the sun up and nobody was complaining.
The cut was a little wonky.
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Great cook! They look awesome. Try spatchcock chicken sometime. It's my wife's favorite. I use Bobby Flays Chicken rub on it. You can find the recipe for the rub on FoodNetwork.com
Hell I'd give you an old meat cutting knife & a tutorial on cutting ribs for some of that!
I don't notice much difference in taste but it cooks much faster.
Or, alternatively, if I want awesome ribs I can drive 30 minutes to the Salt Lick, 15 minutes to Black’s, Kreutz’s, or any of the other places in Lockhart , lol.
I was in Lockhart one time with the Chairman of the Board of the company I work for. I wanted to treat him to a great meal at Kreutz’s or Black’s. But he insisted on eating at . . . . Subway!!!
There something almost sacrilegious about eating at Subway in Lockhart.
Or, alternatively, if I want awesome ribs I can drive 30 minutes to the Salt Lick, 15 minutes to Black’s, Kreutz’s, or any of the other places in Lockhart , lol.
There used to be a BBQ chain in Houston called Luther's.
Most of their stuff was like the McDonalds of BBQ but I was real partial to their brisket stuffed baked potato.
One day I ordered a rack of ribs and...well, wow. I flipped them over and they were caked with brown sugar.
I asked the server and she confirmed it, so I have been using it in a rub ever since.
My wife found a recipe in the Chronicle called "Corkey's Memphis Cole Slaw"...another hit. I'm probably the only soul on earth who knows where that trick came from...so, Don't mention it around her.
It's really the smoker they used. A few store locations had them & they suck. More of a pressure infusion of smoke flavor.
Big old plastic jugs that attacted to the piping. I remember them loading it & the night shift forgetting to empty it. Everything would be molding. Market manager did eveyone in the department a brisket for a holiday (Stolen most likely) I had a 30 minute ride home & my brisket was calling my name. Worse brisket ever! The idea was loose nothing for the smoker and instead it was let put out old shit that was about to you out of date. Chicken & turkey was worse.So they buy lots of Liquid Smoke!