Result for last nights ribs

You are reading a blog from the next spokesman promoting the BIG GREEN EGG..... who knows, maybe someday I'll be on QVC or something!

My ribs were everything I wished for and MORE!!! I used Hickory chunks (not chips) and got a lot of smoke at the beginning of the 3 1/2 hr smoke (at 225 degrees)..... then it calmed down a little. I swear the entire neighborhood probably stuck their head up in the air and said "What the hell is THAT? It smells soooo gooooood!" They were fall-off-the-bone tender, smoky..... just plain EXCELLENT - the best I've EVER had! I abided by a hint in one of many recipes I'd consulted - that was to put some apple juice in a spray bottle and spray the ribs every half hour when you turned the ribs..... I'll never do it any other way!

Company for dinner tomorrow and I'm expanding my cooking repertoire by trying a smoked brisket (flat)..... got the rub ready, got the time figured (haveta put it on at 11:00am), and have the appetizer (ham & cream cheese roll-ups with pickles & mustard) to make, have the side dish planned (orzo with roasted vegetables and feta) and the dessert as well (strawberry shortcake made with homemade buttermilk biscuits [not those cheap, spongy store-bought things] along with homemade whipped cream..... IT'S GONNA BE AWESOME!!!!!!!!