3 Replies to “ribs-tonight”

  1. One of the secrets is to smoke them meat side down an hour or two until they seal up, that way the juice doesn’t all run out. When I picked one of these up with the tongs after five hours, it not only curled down the way it’s supposed to, but the bone came out and it fell back on the grill.

  2. And remember, if you make your own sauce what was written
    in National Geographic years ago about Bar B Que:
    ” There’s just some things about our sauce that the health
    department doesn’t need to know about.”

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