Smoked up some pork ribs last night!
Dry rub of treager pork rub, and another apple rub…. Wrapped up and back in the fridge for about 14 hours…. Then on the smoker at 235 for about 3 hours to an internal temperature of 165, then I smothered them with sauce and wrapped them in foil.
Cranked the cook temp to 325 for about another 2 hours to get an internal temperature of 200 and they’re fall off the bone tender, juicy, and smoky!
Ok. Now ya done it! Ribs on the menu this week!
I have been thinking about a brisket!
Have not had the courage to invest in a brisket yet. I am proficient in pork and poultry, but at beef prices and a few fails I have not committed to a full brisket. Our Sav-alot half a rural block from me has flats and points separate now. Gonna try a flat and after 3 hours at 250 wrap it till it reaches 200. Wish me luck!
You got it! It is the final part of it melting in your mouth that makes it so worth it!
Have you ever heard of a chicken fried ribeye steak?
8 oz. ribeye with seasoned flour, egg wash, then a Ritz cracker and Panko blend.
That gravy looks delicious too! 
Fantastic meal!! 
You’ve got a very nice chinaware setting!!! 
So my cheap ass is down to maruchan bagged ramen again…
I didn’t have protein to add to the boil,… so I added some bacon bits and pepperoni slices!
It’s asiaoin? Italsion?
Who cares, it came out drunk 4am good!
I always keep a supply of emergency frozen burritos. 
…and me without a spoon
Looks delicious!
That does look very tasty! Hope you enjoy
Tonight it was smashburgers. Delicious.
How did it turn out?..along with a provided recipe of course…
Grilled some magnificent wally world steaks yesterday. PERFECTION I MUST SAY! Along with oven roasted potatoes and a nice salad. Magnifeek?
I don’t speak French…, but it was damn good!
You follow a recipe?
I use some home made chili powder
Paprika
Garlic
Onion
Oregano
Chili
Cummin
And just because I like it, a touch of sage.
This time I sautéd an onion and a yellow bell pepper.
Browned up a pound each
Ground pork,
Ground beef
And chorizo
Few cans of store brand “chili beans”
And because I’m lazy and it works sooo damned well I used a couple bottles of 505 three chili salsa instead of tomato!
Added a few cups of beef stock (better than bouillon)
And we are there!
Seriously, my kid sent me this!
So I must’ve done something right! 
