Lip smackin’ ribs get the bbq juices flowing
Over the years I’ve been getting more and more into traditional low and slow barbecue. For the uninitiated, that’s good ol’ Southern style barbecue, not grilling. Ribs cooked for six hours at 250°F, 15…
Posted by: Ben Garfinkel on Wednesday, May 5th, 2010
Categories: Meditations | Tags: barbecue, barbecue judging, BBQ, low and slow, Mad Cow Barbecue, pnwba, ribs, Ted Reader, Weber Smokey Mountain, Well Seasoned, WSM | 2 Comments »