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Thread: Weekend Cooking & Drinking Thread: The Dance Continues Edition

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  1. 03-26-2017, 03:39 PM #1
    Coldsleeve Jr.
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    Took off tomorrow. Doing Memphis style ribs on the BGE with New Belgium 1554 black lager. Should be ready to eat about 4th qtr. I almost always do dry ribs, but I'm really caking that shit on today and making a vinegar mop. Just pulled out of fridge with rub on for ~6 hours. Will sprinkle more rub when done.

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  2. 03-26-2017, 04:28 PM #2
    I seen it dawg
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    Quote Originally Posted by Coldsleeve Jr. View Post
    Took off tomorrow. Doing Memphis style ribs on the BGE with New Belgium 1554 black lager. Should be ready to eat about 4th qtr. I almost always do dry ribs, but I'm really caking that shit on today and making a vinegar mop. Just pulled out of fridge with rub on for ~6 hours. Will sprinkle more rub when done.

    Lol shit my baby back ribs got hour and half left on green egg
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  3. 03-26-2017, 05:39 PM #3
    Coldsleeve Jr.
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    Quote Originally Posted by I seen it dawg View Post
    Lol shit my baby back ribs got hour and half left on green egg
    lol great minds. Funny, I've never smoked baby backs. Im probably missing out I hear they are more tender than spares.
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  4. 03-26-2017, 08:07 PM #4
    I seen it dawg
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    Quote Originally Posted by Coldsleeve Jr. View Post
    lol great minds. Funny, I've never smoked baby backs. Im probably missing out I hear they are more tender than spares.
    I only do baby backs. Great set up you have same as mine. Only thing I do different is put ribs on a rib rack so they cook standing up.
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  5. 03-26-2017, 09:22 PM #5
    BeastMan
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    Quote Originally Posted by I seen it dawg View Post
    I only do baby backs. Great set up you have same as mine. Only thing I do different is put ribs on a rib rack so they cook standing up.
    I greatly prefer baby backs too. St Louis are a step down & spare a big step down.
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