Jan 28, 2008 #1 J john a Executive Chef Joined Jan 20, 2006 Messages 3,432 Location Daytona Beach, FL Rubbed a rack down with Wolfe regular and threw them into the smoker for four hours at 225*.
Jan 28, 2008 #2 wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Good looking bones
Jan 28, 2008 #3 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas That's it. I'm cooking ribs now.
Jan 28, 2008 #4 007bond-jb Master Chef Joined Dec 29, 2006 Messages 6,429 Super lookin ribs John, You going to Daytona 500?
Jan 28, 2008 #5 cleglue Head Chef Joined Apr 18, 2005 Messages 1,222 Location Asheboro, North Carolina Man oh man do I love ribs. Great job.
Jan 28, 2008 #6 Bill The Grill Guy Master Chef Joined Jan 17, 2005 Messages 5,454 now those are PURTY bones.
Jan 28, 2008 #7 Rag1 Executive Chef Joined Jun 24, 2007 Messages 3,022 Location Berks Cty, Pa. I gotta learn how to do that.
Jan 28, 2008 #8 Tannehill Kid Head Chef Joined Nov 4, 2007 Messages 1,812 Location Winnfield LA Looks bone sucking good!!
Jan 29, 2008 #9 surfinsapo Master Chef Joined Jun 6, 2007 Messages 5,044 Look great!!! Ribs are awesome!!!
Jan 29, 2008 #10 Toby Keil Executive Chef Joined Jan 15, 2008 Messages 2,669 Location Thousand Oaks, CA John A. said: Rubbed a rack down with Wolfe regular and threw them into the smoker for four hours at 225*. Those look real tasty John. I hope you had a nice cold beer to go along with them thar good lookin bones. Click to expand...
John A. said: Rubbed a rack down with Wolfe regular and threw them into the smoker for four hours at 225*. Those look real tasty John. I hope you had a nice cold beer to go along with them thar good lookin bones. Click to expand...