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Took advantage of the last "warm" day this week (it was 22F yesterday - today it's 4F) to do a rack of ribs. These were the first ribs that I've ordered from Porter Road. I love their beef, so thought I'd give their pork a try. No regrets - these were some of the juiciest ribs that I've ever had - anywhere! I didn't do anything extraordinary either - no lard slather, no pink butcher paper. The only thing I did was overnight marinade with yellow mustard and dry rub (Dizzy Pig Dizzy Dust) and after a couple of hours on the grill, I spritzed them with apple juice & bourbon every 30 minutes or so. Cooked indirect, average temp 250F, 4 1/2 hours, with smoker pot of hickory and apple. There is NO Sauce on these ribs, they are just this shiny & color from the fat and the spritz. Plated with homemade potato salad (tater sallat!)

Those ribs are the perfect color! Hope they tasted as good as they look. Sent from my iPhone using Tapatalk

Brisket pics

@PoochieI can get Dizzy Dust locally, as both ACE Hardware and a local BBQ shop carry the Dizzy Pig line. Available online, too - directly from them or Amazon. Their rubs are a staple in my pantry for a long time. Thanks for all the compliments on the ribs. I can only take partial credit (I didn't screw them up!). The real credit goes to the Porter Road folks. These ribs were amazing. Will definitely order them again and will try a pork butt from them, too.

Oh my!

Great looking ribs, Tony. I need to try that Dizzy Dust. Did you buy it locally or mail order?

Looking extra tasty, Tony.

BOC and JohnnyMnemonic, Thanks for the feedback. Using a KK definitely has a learning curve. Cooking itself is part art and part science. I am enjoying the learning process and trying various techniques; to wrap or not to wrap, butcher paper or foil, low and slow or hot and fast. In the end, having the ability to put a great tasting meal together and sitting down at the table with your family and friends is the ultimate goal!

Poor Tony, I can see how that could be confusing 😂