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Smoked BBQ ribs. I smoke them about 4 hours or so at low temp, and use applewood and a bit of hickory. I dry rub them beforehand, and serve them unsauced. That way people have their choice of what sauce they want, or try a different sauce on each rib. I'm from St. Louis and we BBQ alot here...
07-09-08 07:08 PM - i'm the general manager at a southern place called Red Hot and Blue ? have you heard of it ?Smoked BBQ ribs. I smoke them about 4 hours or so at low temp, and use applewood and a bit of hickory. I dry rub them beforehand, and serve them unsauced. That way people have their choice of what sauce they want, or try a different sauce on each rib. I'm from St. Louis and we BBQ alot here...07-09-08 07:10 PM
- My mouth literally just watered... could be I have not eaten dinner yet and just got done working out, but still!! The food sounds amazing.
*As I head off to make Hot Pockets, Frozen Pizzas and some pasta*
(how pitiful that I am the biggest eater I know, and I cannot cook for myself... oh, the irony!
)07-09-08 07:13 PM - Smoked BBQ ribs. I smoke them about 4 hours or so at low temp, and use applewood and a bit of hickory. I dry rub them beforehand, and serve them unsauced. That way people have their choice of what sauce they want, or try a different sauce on each rib. I'm from St. Louis and we BBQ alot here...
I am on my way Severe... You are bringing my fat girl out... .haha
07-09-08 10:05 PM - ::my taste buds are fighting each other inside my mouth at the thought of how good that must taste::
as for me...my specialty is successfully baking my frozen, grocery-bought california pizza kitchen thai chicken pizza in the oven...without over or under-cooking it. i'm telling you guys; it takes skills...gotta know the right angle to turn the temperature knob, the right rack to place the pizza on...it's all in the art of time'ing
Last edited by Hi-Definition; 07-10-08 at 10:40 AM.
07-10-08 10:37 AM
