The best BBQ is the BBQ you like.
The other day I smoked some Baby Back Ribs.
Seasoned with Salt and Pepper.
4-1-1/2 = smoked 4 hours @ 180*F, Wrapped in foil 1 hour @ 225*F, glazed with 365 BBQ sauce and honey mix.
Got good bit thru ribs, nice crust, smoked flavor, S&P enhanced pork taste.
I was quite pleased with my cook, BUT. . . . "I like the way you cooked and seasoned them the last time better," so said the wife.
SWMBO likes them sweeter, fall off the bone tender.
If "you can't please everyone", should you "Please yourself'?
The other day I smoked some Baby Back Ribs.
Seasoned with Salt and Pepper.
4-1-1/2 = smoked 4 hours @ 180*F, Wrapped in foil 1 hour @ 225*F, glazed with 365 BBQ sauce and honey mix.
Got good bit thru ribs, nice crust, smoked flavor, S&P enhanced pork taste.
I was quite pleased with my cook, BUT. . . . "I like the way you cooked and seasoned them the last time better," so said the wife.
SWMBO likes them sweeter, fall off the bone tender.
If "you can't please everyone", should you "Please yourself'?






I know what you are saying though, I get that a lot from my family. My wife is strictly Texas style, salt and pepper and let the meat shine through. My daughter, on the other hand, can't get enough of my sweet-heat ribs just dripping with sauce. As you say can't please everyone all the time. We've just gotten to where we cook multiple racks differently, not that big a deal, and gets everyone happy as a result.


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