Sunday, April 05, 2009's what's for dinner.

New Raichlin rib rack..crispy ribs on the outside, moist inside.
Dave cooked em for 4.5 hours on the 225.

Best bourbon barrel wood chunks ever. Thanks J and P!

I just liked this azalea.'s what's for dinner....and some ranch-style beans...and a beet salad.


Hahn at Home said...

I steam my ribs for a couple hours - toss them on the grill for about 10 to get them all smoke-tasting - they fall off the bone and it's one of the few things I can guarantee will turn out on the grill.

Anonymous said...

those ribs look amazing!


Joie de vivre said...

Thank you so much for visiting my blog! These ribs look incredible! I hardly ever make them because I only have the patience to make them properly on Sundays. I'm excited to find your blog too!

Melly/Melody/or Mel said...

Lori..sometimes I make babyback ribs in the oven, per Alton Brown recipe.

Pat said...

The new layout looks fantabulous as do the ribs!! Congratulations on the 2 spot. Very impressive.
Love you.

Melly/Melody/or Mel said...

Pat..two spot?

Jenny..we ordered more of those wood chunks you gave us!

Joie..Hello. Welcome.