Thanks man, a compliment from a guy with a pit and smoke house like yours is high praise indeed. I watch for the spare ribs to go on sale all the time. Got those at Rouses a month or so ago. they always are a big hit. I rub them lightly with Cajun seasoning the night before then use a light brown suger rub before placing them on the pit. When we take them up we let them rest for half an hour then divide them. Lots easier that way. My wife makes a wonderful sauce kinda like a sweet version of jack millers. Great for pork. We put sauce on and either put them back in the pit or in a low oven till every thing else is ready. That kinda sets the sauce. Your big ole pit/ fire box is just like my grand father had and many a slab of ribs were done on the grill while the smoke went over to help cure the goodies in the smoke house.
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