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)