Food & Wine

The guy is like a Pitmaster. After crutching them, he made a glaze comprised of drippings and maple. I tend to prefer dry rubbed BBQ, but this glaze is bombastic. Have to add a watch, right? Delectable! ...  

: )

I did that once, and thought I was going to suffocate.

I’ll happily join the family if I can try these They look delicious!

To get that beautiful glaze and nice smoke ring is not by chance👍🏻

He said he typically will not allow a guest to eat that rib, as it is too charred on the end for being closest to the heat. But I'm his brother, so he could not deny my request

Here are 2 more photos from my brother's process. The foil captures some good juju, which was then reduced with the maple to make the glaze. ...  

Very impressive! Go Texas!

I can smoke pretty decent ribs, pork butt, chicken, and even brisket. But my electric smoker cannot yield the same results as a pit smoker, and someone who knows how to use it. Thanks for your reply, and yes, Go Texas!

I love that black Tudor. Ive been contemplating it as well. Cool on the green strap!

is an absolute STEAL of a watch. I paid retail on mine. I did get one of the very first delivered in the US, but they are a good bit less now. Still, no regrets whatsoever. I can only rave about it in every regard. The factory straps would be my only crit... 

Thanks for the tip on the Barton. I will definitely check it out. Have a great weekend dear friend.

ANY LEFTOVERS ???????

There were a few ribs left, but they have now vanished ;-)