On Jun 18, 4:37*pm, piedmont > wrote:
> Getting prepared for cooking up a 3 LB slab of spareribs Saturday.
>
> It's 4PM Friday and I just washed off the slab, ripped off the membrane,
> dried, applied spices, wrapped in saran wrap and put back into fridge until
> tomorrow.
>
> Had a major slop clean up as the drip pan was full of water and grease.
>
> If your so inclined, you may view the seasoned ribs before rewrapping.
>
> http://tinypic.com/m/amy0b8/3
>
> Using an upright cooker (modified weber) with Kingsford, (and, bite me, i
> don't wanna hear how friggin good lump is).
>
> PS: Been tweaking my bbq web site, fixed a few broken links, refined some
> paragraph structure and wording, next I have to buy a packer cut brisket
> and take pictures to fix lost pics when my old server switched and screwed
> it up.
>
> --
> regards,
>
> piedmont (michael)
>
> the practical bbq'r!;http://sites.google.com/site/thepracticalbbqr/
>
> SeeSig>(mawil55)

Looks in good Mike!

Good luck with the cook!

I spotted a bag of Royal Oak lump in KMart (of all places). Must have
been a mistake because when I checked out... it said not on file. I
said keep it.
No worth the hassle after waiting in that line.

Rob