Pigs On The Wing BBQ
Master Chef
Ribs on. More pics later. Yea, I know, the trim on the garage needs a paint job.
![img_241268_0_050b8fe4a06aaf6e73b8125eed845264.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_241268_0_050b8fe4a06aaf6e73b8125eed845264.jpg&hash=b9d1f1b9de204954f32d6b7cc01cf5fd)
Pigs On The Wing BBQ said:Been on a CaJohns kick.I like the stuff. 5oz for $6.00. (good thing Val get's a discount)
All done. resting in a 140f oven warped in foil. This was a Smithfield rack. Never had them before.
Pigs On The Wing BBQ said:Thank you spelling Nazi. Again. So do you think the looked any good?
bigwheel said:Wow Nick in addition to cute bosoms you are real acute in noticing whut I been trying to convince these yankees for years i.e. to quit using that nasty cherry wood. It will turn your meat blacker than a hooer's heart. They hard heads is all I can say.
Huh?ScottyDaQ said:I thing so too. Never had my meat turn out BLACK by using a fruit wood. Black meat comes from wrong temps/pit control.
read the post above mine. :roll:Puff said:Huh?ScottyDaQ said:I thing so too. Never had my meat turn out BLACK by using a fruit wood. Black meat comes from wrong temps/pit control.
Right..........gotcha'...........ScottyDaQ said:read the post above mine. :roll:Puff said:Huh?ScottyDaQ said:I thing so too. Never had my meat turn out BLACK by using a fruit wood. Black meat comes from wrong temps/pit control.