Did these tonight on the EX4 Smokefire. 225 for 2 hours, pulled and put in a bowl, poured Raspberry Chipotle over them and tossed. Back on the grill for 30 minutes. They were great. Rubbed them down with Worcestershire and seasoned with Memphis Dust and Oakridge Dominator.
New Year's Day Blasphemy Ribs, served with leftover pork fried rice from New Year's Eve. Fittingly, this is my 21st batch of Blasphemy Ribs (not counting numerous test batches).
Also wanted to reminds folks that Blasphemy Ribs T-Shirts are still available. Head over to the website to order and for more recipes. You would really help me out, especially in these times. Thanks!
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