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Rank: Captain
Joined: 10/30/2007
Posts: 793
Location: seattle Wa Seward Park area
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I Traegerized my ribs for Labor Day.Smoked them for 3 hours then cooked at around 275 degrees.I finally got a camera.
racfish attached the following image(s):
When youre up to your rear end in alligators,its hard to remember that the initial plan was to drain the swamp.
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Rank: Admiral
Joined: 5/11/2007
Posts: 140
Location: Poulsbo
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You suck. That looks amazing. Now I am totally hungry. Be back after I find something not even close to as tantelizing as that looks to fill my belly. Thanks racfish, I think your going to make the whole site hungry. Great looking feast there.
fishnislife
Everything I know, I learned on Seasame Street.Fish, Baits, Tournaments & BBQ's, Scenic Pictures, Hunting and World Record Pix: http://s27.photobucket.com/albums/c176/fishnislife/
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Rank: Rear Admiral *
Joined: 4/29/2007
Posts: 103
Location: Area 9
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Looks great man. Whens dinner?  We did some brisket at about 180-190 for about 8-10 hours over Labor Day I believe, makes for some great eats, and if any leftovers: Awesome bbq brisket sandwiches for lunch!
Salmon......
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Rank: Captain
Joined: 10/30/2007
Posts: 793
Location: seattle Wa Seward Park area
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Those were ok.Im not a big sauce person but my guest requested St Louis or Kansas city Style ribs.I prefer a dry rub with a mopping solution made with apple cider vinager,apple juice and a handfull of the rub.Mix it together and mop dem ribs.I miss the sandwiches.I laid off bread 5 months ago.Im a bread aholic.I go to this Bakery in the Market that is soooooooo helllla fire.Best french bakery in town.I dont even eat Challah anymore.booohooo.
The good part of this weight loss I'm on is that I tried on my waders and theyre too big as was my rain gear.Gotta love it.
When youre up to your rear end in alligators,its hard to remember that the initial plan was to drain the swamp.
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