Poco Loco
Did 'em again, Greg. Fantastic!

Guess that's something else you learned while not getting a liberal arts degree from that
institution in Kansas.
....

I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not....

On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim
wrote:

Poco Loco
Did 'em again, Greg. Fantastic!

Guess that's something else you learned while not getting a liberal arts degree from that
institution in Kansas.
...

I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not....

You can certainly use cheap bourbon and save that Booker for sipping
after dinner ;-)

On Saturday, January 14, 2017 at 8:28:03 PM UTC-6, wrote:
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim
wrote:

Poco Loco
Did 'em again, Greg. Fantastic!

Guess that's something else you learned while not getting a liberal arts degree from that
institution in Kansas.
...

I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not....

You can certainly use cheap bourbon and save that Booker for sipping
after dinner ;-)

Been a long time since I hoisted any rot gut, I probably should only use it for cooking...

On Sat, 14 Jan 2017 20:02:07 -0800 (PST), Tim
wrote:

On Saturday, January 14, 2017 at 8:28:03 PM UTC-6, wrote:
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim
wrote:

Poco Loco
Did 'em again, Greg. Fantastic!

Guess that's something else you learned while not getting a liberal arts degree from that
institution in Kansas.
...

I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not....

You can certainly use cheap bourbon and save that Booker for sipping
after dinner ;-)

Been a long time since I hoisted any rot gut, I probably should only use it for cooking...

I use Kentucky Gentleman for cooking. It is about $13 for a 1.75l
Jim Beam for drinking ($25 a 1.75) and Booker ($60 for a 750) for
sipping.

Bourbon is also great for deglazing the pan after you brown the hog
jowls for collards, green beans etc. Just be ready to flambe' if you
have an audience. It will go right up.

On Sat, 14 Jan 2017 21:27:39 -0500, wrote:

On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim
wrote:

Poco Loco
Did 'em again, Greg. Fantastic!

Guess that's something else you learned while not getting a liberal arts degree from that
institution in Kansas.
...

I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not....

You can certainly use cheap bourbon and save that Booker for sipping
after dinner ;-)

I used my wife's 'Buffalo Trace'. Don't know if it's good or bad, but it did well on the ribs.

On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim wrote:

Poco Loco
Did 'em again, Greg. Fantastic!

Guess that's something else you learned while not getting a liberal arts degree from that
institution in Kansas.
...

I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not....

Unless the ribs are extremely meaty, I'd do 'em for only three hours at 275F. Even tightly covered,
the extra hour seems to dry 'em out a tad.

On Sunday, January 15, 2017 at 8:47:04 AM UTC-5, Poco Loco wrote:
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim wrote:

Poco Loco
Did 'em again, Greg. Fantastic!

Guess that's something else you learned while not getting a liberal arts degree from that
institution in Kansas.
...

I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not....

Unless the ribs are extremely meaty, I'd do 'em for only three hours at 275F. Even tightly covered,
the extra hour seems to dry 'em out a tad.

I do 3-2-1 ribs. Dry rub them and put them on the pellet smoker at 225 for 3 hours, wrap them in aluminum foil and back on for 2 hours, then unwrap and brush them with sauce (glaze) and back on for 1 hour. I usually cut the times on the second and third step a bit, especially the last one, as you're just letting the sauce take a "set" on the meat. Competition quality ribs. And of course, you *must* peel the membrane before you do anything.

On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me
wrote:

And of course, you *must* peel the membrane before you do anything.

Yup. About half the time the St Louis ribs come peeled, other times I
do it myself.

What do you guys do for sauce?

On Sunday, January 15, 2017 at 12:12:37 PM UTC-5, wrote:
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me
wrote:

And of course, you *must* peel the membrane before you do anything.

Yup. About half the time the St Louis ribs come peeled, other times I
do it myself.

What do you guys do for sauce?

Sometimes I make my own, but lately I've been using this:

https://shop.bonesuckin.com/bone-suckin-sauce-/9-bone-suckin-sauce-hot-16-oz.html

As it says, it's not really that hot, and it's not thick like BBQ sauce. It's just a glaze that really adds a nice flavor.

On Sunday, January 15, 2017 at 12:12:37 PM UTC-5, wrote:
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me
wrote:

And of course, you *must* peel the membrane before you do anything.

Yup. About half the time the St Louis ribs come peeled, other times I
do it myself.

What do you guys do for sauce?

Oh, and do you know the trick for peeling the membrane? A paper towel! It lets you get a grip on it.