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Did these last weekend for a tailgate with my daughter's soccer team (the coach arranged for the team to attend a women's pro soccer game). Didn't get to take a pic after cutting them, but they might have been the best I've done ribs in a year or so. Completely dry-rubbed, no sauce, smoked with cherry wood for 4 hours...
I'm gonna need to find a source for sassafras root...
Sounds like you understand the point of "pics or it didn't happen". Good stuff Jerry. I'd love to get the rib discussion going again. I've learned a lot recently about ribs. Seems there's a big difference between what 'normal' people, experts, and "BBQ-o-philes" consider great ribs. Either way, since I shot this photo, I've bought the new smoker and have only done ribs on it once (been spending my time doing brisket and butts and various "things"). But I've done ribs like I've never been able to do before on the first try (on the new smoker). I'd do it every weekend given the chance. There's so much more to them than I ever knew.It's almost like when you let a "audio-noob" listen to your system and his eyes are opened. Yea, it's like that.Bob
Well then. Lets hear it
Jerry, are you making or buying the rubs you use?
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