close

Privacy guaranteed - Your email is not shared with anyone.

Welcome to Glock Talk

Why should YOU join our Glock forum?

  • Converse with other Glock Enthusiasts
  • Learn about the latest hunting products
  • Becoming a member is FREE and EASY

If you consider yourself a beginner or an avid shooter, the Glock Talk community is your place to discuss self defense, concealed carry, reloading, target shooting, and all things Glock.

Ribs, ribs, ribs!

Discussion in 'Food Forum' started by Revvv, Mar 30, 2013.

  1. Revvv

    Revvv

    1,195
    2
    Jan 28, 2010
    It should be a good day. I've got 3 racks of baby backs trimmed, membrane / silverskin removed and sitting in a marinade.

    Sometime around lunch I will sprinkle these amazing sticks of meat candy with my own rub and fire up the smoker. Five to six hours later I shall enjoy little bites of heaven.

    Add in a back deck and a guitar and Saturday is looking good.

    Yes, I am bragging.

    Mmmmmmmm ribs. Good pig!

    posted using Outdoor Hub Campfire
     
  2. Please post your address, and we'll be right over...I'll bring some beer! :cool:
     


  3. wolf19r

    wolf19r Problem Solved!

    2,257
    178
    Feb 8, 2009
    JAX, FL
    This and I'll pick up the banana puddin.

    posted using Outdoor Hub Campfire
     
  4. Revvv

    Revvv

    1,195
    2
    Jan 28, 2010
    I'm all for feeding friends :D

    Unfortunately for you guys I'm in GA by the Savannah River.

    posted using Outdoor Hub Campfire
     
  5. Zeebra724

    Zeebra724

    366
    0
    Jun 19, 2012
    PA
    Wish I had a smoker! But I've been doing mine during the winter months in the oven--more than 1 way to skin a pig! :cool:
     
  6. Revvv

    Revvv

    1,195
    2
    Jan 28, 2010
    Winter didn't slow me down. I smoked meat all winter long. Between the smoker and the Weber kettle I rarely use the oven.

    posted using Outdoor Hub Campfire