Pigs On The Wing BBQ
Master Chef

Old Brinkman has had it. Still turned out some good chow. Had to tend it a hell of a lot more than the WSM, but it was fun.
Rub was John Henry Pecan and Cajohns.

Off the cooker. I did not pull the membrane off the back of the ribs. You could peal it off when done.

Val's plate.

Collard greens, corn bread with jap's of course, and cobber corn.
This is the last of the ECB parts I have left. That poor bastard blew down the street I can't tell you how many damn times and some kind person would return it. Hay, I got my $29.00 of enjoyment over the years.
Pigs