Not nearly a much fun as it sounds, because it took place over two days. The first cook was the St. Louis Cut Ribs, aka: "Last Meal Ribs," due to the inclusion of Meathead's Memphis Dust. And it came out pretty darned good, too!
Once again, I have to report that splitting that rack of ribs with my wife was was NOT a problem. Plenty of meat, in fact, there were a couple of ribs from the very end left over. I know, it's considered heresy around here, but that's just the way it is.
And now for the BACON:
Now this will drive some of you completely crazy. This hunk of marvelous meat was cut into thirds. Yep! That would be 3 pieces. We simply do not eat very much bacon around here and I would hate to have it turn bad. I'd much rather thaw out some more, when needed. I guess you could call this one the "Original Recipe," just some hickory smoke, and well, you can look it up on the web site.
Oh, and before I go, I've got to get a message to EdF! I'll be making some of your cold slaw, very soon. Couldn't resist something called, "I Fought the Slaw and the Slaw Won!" And I won't forget your embellishment with the Olive Oil.
Mike S.
Spring Hill, FL
Once again, I have to report that splitting that rack of ribs with my wife was was NOT a problem. Plenty of meat, in fact, there were a couple of ribs from the very end left over. I know, it's considered heresy around here, but that's just the way it is.
And now for the BACON:
Now this will drive some of you completely crazy. This hunk of marvelous meat was cut into thirds. Yep! That would be 3 pieces. We simply do not eat very much bacon around here and I would hate to have it turn bad. I'd much rather thaw out some more, when needed. I guess you could call this one the "Original Recipe," just some hickory smoke, and well, you can look it up on the web site.
Oh, and before I go, I've got to get a message to EdF! I'll be making some of your cold slaw, very soon. Couldn't resist something called, "I Fought the Slaw and the Slaw Won!" And I won't forget your embellishment with the Olive Oil.
Mike S.
Spring Hill, FL
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