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)

On Jun 18, 1:37*pm, piedmont > wrote:

> Using an upright cooker (modified weber) with Kingsford, (and, bite me, i
> don't wanna hear how friggin good lump is).

Have you noticed that there are 100% wood briquettes on the market?
Last time I went to Lazzari I noticed a large mixed pallett of stuff
and took a look, was suprised to see "Lazzari 100% wood briquettes".
Turns out they've have them all this time and I just hadn't known.
Doh! Something like $8.50 20/lb.

Not bad, lower heat, longer lasting than regular lump. Lower smoke
output too, which can be a good thing.

Sure better than that other briquette anyway. ;D

On 6/18/2010 4:37 PM, tutall wrote:
> On Jun 18, 1:37 pm, > wrote:
>
>> Using an upright cooker (modified weber) with Kingsford, (and, bite me, i
>> don't wanna hear how friggin good lump is).
>
> Have you noticed that there are 100% wood briquettes on the market?
> Last time I went to Lazzari I noticed a large mixed pallett of stuff
> and took a look, was suprised to see "Lazzari 100% wood briquettes".
> Turns out they've have them all this time and I just hadn't known.
> Doh! Something like $8.50 20/lb.
>
> Not bad, lower heat, longer lasting than regular lump. Lower smoke
> output too, which can be a good thing.
>
> Sure better than that other briquette anyway. ;D


Royal Oak has a 100% briquette to. I have used that and been pleased. I
don't remember the price as it's been a long time since I purchased a bag.

BBQ

In article
>,
tutall > wrote:

> On Jun 18, 1:37*pm, piedmont > wrote:
>
> > Using an upright cooker (modified weber) with Kingsford, (and, bite me, i
> > don't wanna hear how friggin good lump is).
>
> Have you noticed that there are 100% wood briquettes on the market?
> Last time I went to Lazzari I noticed a large mixed pallett of stuff
> and took a look, was suprised to see "Lazzari 100% wood briquettes".
> Turns out they've have them all this time and I just hadn't known.
> Doh! Something like $8.50 20/lb.
>
> Not bad, lower heat, longer lasting than regular lump. Lower smoke
> output too, which can be a good thing.
>
> Sure better than that other briquette anyway. ;D

I just use wood.
It's free and I have PLENTY of it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 6/18/2010 9:31 PM, Omelet wrote:
> In article
> >,
> > wrote:
>
>> On Jun 18, 1:37 pm, > wrote:
>>
>>> Using an upright cooker (modified weber) with Kingsford, (and, bite me, i
>>> don't wanna hear how friggin good lump is).
>>
>> Have you noticed that there are 100% wood briquettes on the market?
>> Last time I went to Lazzari I noticed a large mixed pallett of stuff
>> and took a look, was suprised to see "Lazzari 100% wood briquettes".
>> Turns out they've have them all this time and I just hadn't known.
>> Doh! Something like $8.50 20/lb.
>>
>> Not bad, lower heat, longer lasting than regular lump. Lower smoke
>> output too, which can be a good thing.
>>
>> Sure better than that other briquette anyway. ;D
>
> I just use wood.
> It's free and I have PLENTY of it.


How long does it take to get your cooker ready to que something. Or in
your case somethings ;-)

BBQ

In article >,
bbq > wrote:

> On 6/18/2010 9:31 PM, Omelet wrote:
> > In article
> > >,
> > > wrote:
> >
> >> On Jun 18, 1:37 pm, > wrote:
> >>
> >>> Using an upright cooker (modified weber) with Kingsford, (and, bite me, i
> >>> don't wanna hear how friggin good lump is).
> >>
> >> Have you noticed that there are 100% wood briquettes on the market?
> >> Last time I went to Lazzari I noticed a large mixed pallett of stuff
> >> and took a look, was suprised to see "Lazzari 100% wood briquettes".
> >> Turns out they've have them all this time and I just hadn't known.
> >> Doh! Something like $8.50 20/lb.
> >>
> >> Not bad, lower heat, longer lasting than regular lump. Lower smoke
> >> output too, which can be a good thing.
> >>
> >> Sure better than that other briquette anyway. ;D
> >
> > I just use wood.
> > It's free and I have PLENTY of it.
>
>
> How long does it take to get your cooker ready to que something. Or in
> your case somethings ;-)
>
> BBQ

Depends on what I plan to cook so the size of the logs I use. :-)
Generally 30 minutes to an hour.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 6/18/2010 5:06 PM, Sqwertz wrote:
> On Fri, 18 Jun 2010 14:37:40 -0700 (PDT), tutall wrote:
>
>> Have you noticed that there are 100% wood briquettes on the market?
>
> About 7 years ago. They're smouldering away as I type.
>
> It's a frequent topic here. Where you been?
>
> -sw


I switched from Kingsford to Royal Oak Natural Briquettes when I first
started coming around here. That was around 97/98.

BBQ

On 6/18/2010 6:34 PM, Sqwertz wrote:
> On Fri, 18 Jun 2010 17:48:59 -0500, bbq wrote:
>
>> On 6/18/2010 5:06 PM, Sqwertz wrote:
>>> On Fri, 18 Jun 2010 14:37:40 -0700 (PDT), tutall wrote:
>>>
>>>> Have you noticed that there are 100% wood briquettes on the market?
>>>
>>> About 7 years ago. They're smouldering away as I type.
>>>
>>> It's a frequent topic here. Where you been?
>>
>> I switched from Kingsford to Royal Oak Natural Briquettes when I first
>> started coming around here. That was around 97/98.
>
> I don't recall them being mentioned here prior to the Kamado
> extruded coconut shell lump - around 2001 or so. But I don't
> claim to remember everything :-)
>
> -sw


I think Jack liked that stuff. But ordering from Kamado is such a
nightmare, plus the shipping cost for a 20 # of lump. Doubt I would
ever spring for it, even if highly recommended.

BBQ

In article >,
piedmont > wrote:

>
> If your so inclined, you may view the seasoned ribs before rewrapping.
>
> http://tinypic.com/m/amy0b8/3

Nice start! :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

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

On 6/18/2010 4:49 PM, Sqwertz wrote:
> On Fri, 18 Jun 2010 20:37:45 +0000 (UTC), piedmont wrote:
>
>> Getting prepared for cooking up a 3 LB slab of spareribs Saturday.
>
> I can't even buy a slab of ribs under 4.5lbs last couple of years.
>
> Here's what I'm smoking now.
>
> -sw


A full spare is typically around 5 lbs. Then trim off the chine bone is
maybe what he is talking about. I have seen spares trimmed St Louis
style. But they charge an extra buck a pound !!! Not gonna happen for
me....

BBQ

On 18-Jun-2010, bbq > wrote:

> On 6/18/2010 4:49 PM, Sqwertz wrote:
> > On Fri, 18 Jun 2010 20:37:45 +0000 (UTC), piedmont wrote:
> >
> >> Getting prepared for cooking up a 3 LB slab of spareribs Saturday.
> >
> > I can't even buy a slab of ribs under 4.5lbs last couple of years.
> >
> > Here's what I'm smoking now.
> >
> > -sw
>
>
> A full spare is typically around 5 lbs. Then trim off the chine bone is
> maybe what he is talking about. I have seen spares trimmed St Louis
> style. But they charge an extra buck a pound !!! Not gonna happen for
> me....
>
> BBQ

I'm not paying extra for St Louis cut either. I just chowed down on some
rib tips (Chine bone parts I guess) tonight and they were mighty fine. I
still have some actual ribs left, but I can't say they're better then the
tips for
pure taste.

--
Brick said that.

On 6/18/2010 6:53 PM, wrote:
> On 18-Jun-2010, > wrote:
>
>> On 6/18/2010 4:49 PM, Sqwertz wrote:
>>> On Fri, 18 Jun 2010 20:37:45 +0000 (UTC), piedmont wrote:
>>>
>>>> Getting prepared for cooking up a 3 LB slab of spareribs Saturday.
>>>
>>> I can't even buy a slab of ribs under 4.5lbs last couple of years.
>>>
>>> Here's what I'm smoking now.
>>>
>>> -sw
>>
>>
>> A full spare is typically around 5 lbs. Then trim off the chine bone is
>> maybe what he is talking about. I have seen spares trimmed St Louis
>> style. But they charge an extra buck a pound !!! Not gonna happen for
>> me....
>>
>> BBQ
>
> I'm not paying extra for St Louis cut either. I just chowed down on some
> rib tips (Chine bone parts I guess) tonight and they were mighty fine. I
> still have some actual ribs left, but I can't say they're better then the
> tips for
> pure taste.
>


I have not qued Rib Tips. Though I should. I have used the Chine Bone,
qued it up a bit, then added to a red sauce. Was a nice experiment.
Would do it again to.

For trimming spares, GOTTA have a GOOD knife. Maybe a good shears
would work to. I used to use a never need sharpening knife. Was always
a PIA to trim spares and make them look good to. But I still didn't pay
the extra buck and buy them trimmed...

BBQ

bbq > wrote in
:

snip
>
> For trimming spares, GOTTA have a GOOD knife. Maybe a good shears
> would work to. I used to use a never need sharpening knife. Was
> always a PIA to trim spares and make them look good to. But I still
> didn't pay the extra buck and buy them trimmed...
>
> BBQ
>

Just a simple knife does fine if you trim a spare, but trimming a spare to
me is simply cutting thru soft meat running along the end of the rib bones.
which ends up giving you ribs and rib tips, nothing says you gotta trim,
personal preference only. Sometimes I do and today not.

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

On 6/19/2010 8:31 AM, piedmont wrote:
> > wrote in
> :
>
> snip
>>
>> For trimming spares, GOTTA have a GOOD knife. Maybe a good shears
>> would work to. I used to use a never need sharpening knife. Was
>> always a PIA to trim spares and make them look good to. But I still
>> didn't pay the extra buck and buy them trimmed...
>>
>> BBQ
>>
>
> Just a simple knife does fine if you trim a spare, but trimming a spare to
> me is simply cutting thru soft meat running along the end of the rib bones.
> which ends up giving you ribs and rib tips, nothing says you gotta trim,
> personal preference only. Sometimes I do and today not.
>


I have a hard time finding the end of the rib bones to separate that
from the rest of the spare. Of course, after they are cooked, it is easy
to locate !!

BBQ

On 19-Jun-2010, Sqwertz > wrote:

> On Sat, 19 Jun 2010 13:31:29 +0000 (UTC), piedmont wrote:
>
> > bbq > wrote in
> > :
> >
> > snip
> >>
> >> For trimming spares, GOTTA have a GOOD knife. Maybe a good shears
> >> would work to. I used to use a never need sharpening knife. Was
> >> always a PIA to trim spares and make them look good to. But I still
> >> didn't pay the extra buck and buy them trimmed...
> >>
> >> BBQ
> >>
> >
> > Just a simple knife does fine if you trim a spare, but trimming a spare
> > to
> > me is simply cutting thru soft meat running along the end of the rib
> > bones.
> > which ends up giving you ribs and rib tips, nothing says you gotta trim,
> >
> > personal preference only. Sometimes I do and today not.
>
> Last time we went through this I looked it up. The rib tips
> you're talking about are from the chine bone side, not the meat
> side.
>
> So apparently you didn't know what you were talking about either.
>
> -sw

Do you really need to start a ****in' contest Steve? Do you honesty
think that folks here don't know how to cut whole rib slabs into
St Louis spares or that we don't know without your explanation
what BBQ and Mike were talking about? Does anybody need this
crap? I sure don't.

--
Brick said that.

On Jun 19, 8:56*am, Sqwertz > wrote:

> > Just a simple knife does fine if you trim a spare, but trimming a spare to
> > me is simply cutting thru soft meat running along the end of the rib bones.
> > which ends up giving you ribs and rib tips, nothing says you gotta trim,
> > personal preference only. Sometimes I do and today not.
>
> Last time we went through this I looked it up. *The rib tips
> you're talking about are from the chine bone side, not the meat
> side.
>
> So apparently you didn't know what you were talking about either.
>
> -sw

Saint Louis trimmed spares aren't a mystery with Google
these days, I'm a total convert to cooking St Louis spares.
If you cut your own racks down, it just takes a sharp knife
and a minute or so per rack, The rib tips make nice eating
if smoked, or you can trim out the meat and make sausage,
I've measure before/after weights, the ribs tips represent about
40% of the weight of the rack, A typical 5 lbs rack trims down
to about 3lbs St Louis spares.

Cheers,
Dana

On 19-Jun-2010, bbq > wrote:

> On 6/18/2010 6:53 PM, wrote:
> > On 18-Jun-2010, > wrote:
> >
> >> On 6/18/2010 4:49 PM, Sqwertz wrote:
> >>> On Fri, 18 Jun 2010 20:37:45 +0000 (UTC), piedmont wrote:
> >>>
> >>>> Getting prepared for cooking up a 3 LB slab of spareribs Saturday.
> >>>
> >>> I can't even buy a slab of ribs under 4.5lbs last couple of years.
> >>>
> >>> Here's what I'm smoking now.
> >>>
> >>> -sw
> >>
> >>
> >> A full spare is typically around 5 lbs. Then trim off the chine bone is
> >> maybe what he is talking about. I have seen spares trimmed St Louis
> >> style. But they charge an extra buck a pound !!! Not gonna happen for
> >> me....
> >>
> >> BBQ
> >
> > I'm not paying extra for St Louis cut either. I just chowed down on some
> > rib tips (Chine bone parts I guess) tonight and they were mighty fine. I
> > still have some actual ribs left, but I can't say they're better then
> > the
> > tips for
> > pure taste.
> >
>
>
> I have not qued Rib Tips. Though I should. I have used the Chine Bone,
> qued it up a bit, then added to a red sauce. Was a nice experiment.
> Would do it again to.
>
> For trimming spares, GOTTA have a GOOD knife. Maybe a good shears
> would work to. I used to use a never need sharpening knife. Was always
> a PIA to trim spares and make them look good to. But I still didn't pay
> the extra buck and buy them trimmed...
>
> BBQ

I cook only whole slabs of spareribs. I trim the flap meat on the back and
strip the membrane (sometimes) and that's it. I trim the chines after
cooking
and let the diners (usually just me and mine) choose their own portions.
It doesn't take much of a knife to trim spares after cooking.

I usually treat the flap meat like bacon or ham and serve it with eggs for
breakfast. (I treat the membrane like garbage and throw it in the can).
Usually, everything else gets eaten at the table. Sometimes, however,
some of the tips go into a pot of beans, but only after they have already
been cooked.

--
Brick said that.

On 6/19/2010 10:10 AM, wrote:
> On 19-Jun-2010, > wrote:
>
>> On 6/18/2010 6:53 PM, wrote:
>>> On 18-Jun-2010, > wrote:
>>>
>>>> On 6/18/2010 4:49 PM, Sqwertz wrote:
>>>>> On Fri, 18 Jun 2010 20:37:45 +0000 (UTC), piedmont wrote:
>>>>>
>>>>>> Getting prepared for cooking up a 3 LB slab of spareribs Saturday.
>>>>>
>>>>> I can't even buy a slab of ribs under 4.5lbs last couple of years.
>>>>>
>>>>> Here's what I'm smoking now.
>>>>>
>>>>> -sw
>>>>
>>>>
>>>> A full spare is typically around 5 lbs. Then trim off the chine bone is
>>>> maybe what he is talking about. I have seen spares trimmed St Louis
>>>> style. But they charge an extra buck a pound !!! Not gonna happen for
>>>> me....
>>>>
>>>> BBQ
>>>
>>> I'm not paying extra for St Louis cut either. I just chowed down on some
>>> rib tips (Chine bone parts I guess) tonight and they were mighty fine. I
>>> still have some actual ribs left, but I can't say they're better then
>>> the
>>> tips for
>>> pure taste.
>>>
>>
>>
>> I have not qued Rib Tips. Though I should. I have used the Chine Bone,
>> qued it up a bit, then added to a red sauce. Was a nice experiment.
>> Would do it again to.
>>
>> For trimming spares, GOTTA have a GOOD knife. Maybe a good shears
>> would work to. I used to use a never need sharpening knife. Was always
>> a PIA to trim spares and make them look good to. But I still didn't pay
>> the extra buck and buy them trimmed...
>>
>> BBQ
>
> I cook only whole slabs of spareribs. I trim the flap meat on the back and
> strip the membrane (sometimes) and that's it. I trim the chines after
> cooking
> and let the diners (usually just me and mine) choose their own portions.
> It doesn't take much of a knife to trim spares after cooking.
>
> I usually treat the flap meat like bacon or ham and serve it with eggs for
> breakfast. (I treat the membrane like garbage and throw it in the can).
> Usually, everything else gets eaten at the table. Sometimes, however,
> some of the tips go into a pot of beans, but only after they have already
> been cooked.
>


That's a good idea to cook the whole slab, then separate the tips. I
cook the flap meat, cut up and add to beans, usually !! I say usually
because it might be the "cooks treat" during the cooking to ;-)

BBQ

bbq > wrote in
:

> On 6/18/2010 6:53 PM, wrote:
>> On 18-Jun-2010, > wrote:
>>
>>> On 6/18/2010 4:49 PM, Sqwertz wrote:
>>>> On Fri, 18 Jun 2010 20:37:45 +0000 (UTC), piedmont wrote:
>>>>
>>>>> Getting prepared for cooking up a 3 LB slab of spareribs Saturday.
>>>>
>>>> I can't even buy a slab of ribs under 4.5lbs last couple of years.
>>>>
>>>> Here's what I'm smoking now.
>>>>
>>>> -sw
>>>
>>>
>>> A full spare is typically around 5 lbs. Then trim off the chine bone
>>> is maybe what he is talking about. I have seen spares trimmed St
>>> Louis style. But they charge an extra buck a pound !!! Not gonna
>>> happen for me....
>>>
>>> BBQ
>>
>> I'm not paying extra for St Louis cut either. I just chowed down on
>> some rib tips (Chine bone parts I guess) tonight and they were mighty
>> fine. I still have some actual ribs left, but I can't say they're
>> better then the tips for
>> pure taste.
>>
>
>
> I have not qued Rib Tips. Though I should. I have used the Chine
> Bone, qued it up a bit, then added to a red sauce. Was a nice
> experiment. Would do it again to.
>
> For trimming spares, GOTTA have a GOOD knife. Maybe a good shears
> would work to. I used to use a never need sharpening knife. Was
> always a PIA to trim spares and make them look good to. But I still
> didn't pay the extra buck and buy them trimmed...
>
> BBQ

BBQ,

Any sharp knife will trim a raw spare rib, as I said earlier, find the
end of the ribs down the middle with your fingers to get a feel for
where they end, you'll feel the cut will not be straight but curves
abit, anyway, grabe the bone side with you left hand, knife in right
hand, slowly start at bigest bone end, traveling along the bone ends
until reaching the smallest, if it isn't pretty it doesn't matter, now
you have bones and tips with attached chine bone, they are ready to
cook, the tips are sliced about 3/8 inch thick after cooking, start on
end farthest away from chine, when you reach chine star angling knife
abit, if you look carefully you can see bone sections along the chine
bone, you can place a french chef knife and break the chine at these
section joints, but hey, who cares, I cut nice looking tip until I get
to the chine and simply naw the meat off the entire chine bone most of
the time myself, I guess I'm primal that way! he, he,

Anyway as Brick said that also there is no need to trim a slab,
personally I think you can keep it juicier that way, I trim the tips off
only because I'm used to having them served that way.

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

wrote in news:4c1c0724$0$4986
:

snip
>
> I'm not paying extra for St Louis cut either. I just chowed down on some
> rib tips (Chine bone parts I guess) tonight and they were mighty fine. I
> still have some actual ribs left, but I can't say they're better then the
> tips for
> pure taste.
>

He, he! That's why I like you Brick! Your a tip man too! Must be a Hooiser
thing? ; )

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

On 19-Jun-2010, piedmont > wrote:

> wrote in news:4c1c0724$0$4986
> :
>
> snip
> >
> > I'm not paying extra for St Louis cut either. I just chowed down on some
> > rib tips (Chine bone parts I guess) tonight and they were mighty fine. I
> > still have some actual ribs left, but I can't say they're better then
> > the
> > tips for
> > pure taste.
> >
>
> He, he! That's why I like you Brick! Your a tip man too! Must be a Hooiser
>
> thing? ; )
>
> --
> regards,
>
> piedmont (michael)

Ate a lot of chicken and quite a few pork chops, but I don't remember ever
having ribs as a child. I left Indiana a month before I officially graduated

from High School and never went back.

--
Brick said that.

bbq > wrote in news:4c1bf213$0$2972
:

snip
> A full spare is typically around 5 lbs. Then trim off the chine bone is
> maybe what he is talking about. I have seen spares trimmed St Louis
> style. But they charge an extra buck a pound !!! Not gonna happen for
> me....
>
> BBQ
>

Bought them at Compare, the hispanic foods grocery, they aren't trimmed.
Best meat store in the region. Also,,, paid $1.79 LB.

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

In article >,
Sqwertz > wrote:

> On Fri, 18 Jun 2010 20:37:45 +0000 (UTC), piedmont wrote:
>
> > Getting prepared for cooking up a 3 LB slab of spareribs Saturday.
>
> I can't even buy a slab of ribs under 4.5lbs last couple of years.
>
> Here's what I'm smoking now.
>
> -sw

Weed? <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Sqwertz > wrote:

> On Fri, 18 Jun 2010 16:49:49 -0500, Sqwertz wrote:
>
> > On Fri, 18 Jun 2010 20:37:45 +0000 (UTC), piedmont wrote:
> >
> >> Getting prepared for cooking up a 3 LB slab of spareribs Saturday.
> >
> > I can't even buy a slab of ribs under 4.5lbs last couple of years.
> >
> > Here's what I'm smoking now.
>
> Oops. Pictures over in ABF. Here's one that I tinypic'd.
>
> http://tinypic.com/m/amcox5/1
>
> -sw

Those things are so good!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine