"Robyn" wrote in message.
> Hi,

>
> So the ribs finally reached th point where they tore easily, after
> about 5 hours or so. They were a gorgeous dark mahogany color. I didn't
> mop or baste them with anything, they never looked like they needed
> it... Onto the plate they went. Took a bite, it was like butter, so
> tender, and omigod, the taste. I've never in my life tasted anything
> this good, I don't think.

Now we gotcha........good job.


> A couple of observations, I only saw a smoke ring on one side, I
> think I need to pay more attention to turning them the next time.

I turn mine too.


> So this coming weekend I'm going to be trying a *real* barbecued pork
> butt. If I can find one, that is. All I can find lately is picnic cuts,
> but I guess that'll do as well, right?

I've never done a picnic so I can't say. Call a local butcher or
supermarket. Even if they don't display them, Boston butts (the lower part
of the shoulder) commonly reside in the back, awaiting requests from folks
like you.


>I'm just absolutely amazed at
> what I've apparently been missing all my life. I never imagined barbecue
> could be this good. I'm looking forward to getting a real smoker.

Good on you, girl. We're proud of you. Buy one of those instant read probe
thermometers and get that picnic or butt up to 190....cover it with foil and
let it rest in an ice chest for at least an hour before pulling it. Dress
with some vinegar and some of your rub after pulling, serve with buns and
cole slaw, sit back and receive kudos galore.

> --
> To avoid grizzlies, the Alaska Department of Fish & Game advises hikers
> to wear noisy little bells on clothes and carry pepper spray. Also watch
> for signs of activity: Black bear scat is smaller and contains berries;
> grizzly scat has little bells in it and smells like pepper.
>

LOL....that's hilarious.