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  #21  
Old 02-03-2012, 09:38 PM
Pider Pider is offline
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I should not have opened this thread. I'm drooling, starving, and there's nothing here to eat but metal plane parts.....
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  #22  
Old 02-04-2012, 12:38 PM
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Dr BBQ

I took a weekend class from Ray about 10 yrs ago. I learned some great info
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  #23  
Old 02-04-2012, 12:47 PM
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I think they do a good job Dave.

I think mine are better

I guarantee yours are better - and not by a small amount either.
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  #24  
Old 02-18-2012, 05:52 PM
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Simply smokin'

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  #25  
Old 02-18-2012, 08:58 PM
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Simply smokin'

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Looks great!

What wood? Any special rub you care to share?
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  #26  
Old 02-18-2012, 10:50 PM
FranklinLG FranklinLG is offline
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I always use apple wood. I prefer chunks and I soak them in straight water. Fwiw, I actually prefer green wood when I can haul some back.

Rub? What rub... It is an amalgamation of this and that developed over time.

image-2606442706.jpg

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  #27  
Old 02-19-2012, 12:10 AM
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Rub? What rub... It is an amalgamation of this and that developed over time.



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Funny I use exactly the same rub
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  #28  
Old 02-19-2012, 11:17 AM
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I'm doing some baby backs today.

A bit of this and that for the rub, apple chunks for the smoke - the rest is low and slow care and love to get them just right!
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  #29  
Old 02-20-2012, 12:31 PM
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Love apple on ribs.....Love peach on ribs too.
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  #30  
Old 02-25-2012, 09:17 AM
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Peach? I like the sound of that. It would go well with a nice bourbon infused/based BBQ sauce.
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