On the Frontier today.......

[Big Mick]

2 racks of ribs on now coated in mustard and my own made up rub. Later some wings.

Does it get much better than ribs and wings? I think not

And the sun is out!!!

Mick

[Big Mick]

4 plates full of bones. No photos i need to get my act together and the camera battery charged!!!

[Big Mick]

We need photos !!!!!!!!

Next time Doc, Scouts Honour

[Steve]

Here are my ribs from Sunday...



The ribs weren't the meatiest I've ever had, but we got the flavour spot on.

[Big Mick]

Here are my ribs from Sunday...



The ribs weren't the meatiest I've ever had, but we got the flavour spot on.

Ditto, my ribs weren't too meaty either but tasty. Does anyone get meaty ribs on this side of the Atlantic?

[Steve]

I can get hold of meaty ribs. My butcher has them and Booker also do some ribs that are meaty too.

The ones I had on Sunday were just some I picked up in the Chinese supermarket while in there for a few other bits and pieces.

[Steve]

Why thank you Al.

BTW I haven't forgotten I need to email you about optimising your site for search engines. I've just been mega busy.

[joker smoker]

looking good Steve. Nice pull back and colour going on there

[Steve]

After hijacking the thread

I'll be honest, they were a little overcooked in the end. The Excel ran away a bit while I was busy doing something else. It was Neil's Excel and it has a little air leak between the base and the first stacker, unless you latch it down it spikes a bit. This was a lesson we learned while cooking those ribs

They were only just overcooked though, meat was falling off the bone, there wasn't quite enough pull on the bite for competition but they were good to eat. I'm really pleased with the rub I've started using for shoulder and ribs though.