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Baby back ribs were on sale at Aldi, and the forecast was for good and warmer weather, so I decided to smoke up some ribs.

Here I am pulling the membrane off the bone side of the ribs.

I tried a new rub (too much pepper, I think. Next time, I'll cut it in half)

I put them on a rack on a sheet pan in the beer fridge overnight.

Here is my mop liquid, a hard cider from a local cider mill, B. F. Clyde's. Note the catchy name.

Made, what I think, is the mandatory Cole slaw.

I tried the famous 3-2-1 method of smoking over a mixture of hickory and cherry. I think that is just too long on the heat as the meat just slid off the bone, but they were good otherwise.

HC

Baby back ribs were on sale at Aldi, and the forecast was for good and warmer weather, so I decided to smoke up some ribs.

Here I am pulling the membrane off the bone side of the ribs.

I tried a new rub (too much pepper, I think. Next time, I'll cut it in half)

I put them on a rack on a sheet pan in the beer fridge overnight.

Here is my mop liquid, a hard cider from a local cider mill, B. F. Clyde's. Note the catchy name.

Made, what I think, is the mandatory Cole slaw.

I tried the famous 2-3-1 method of smoking over a mixture of hickory and cherry. I think that is just too long on the heat as the meat just slid off the bone, but they were good otherwise.

HC

Baby back ribs were on sale at Aldi, and the forecast was for good and warmer weather, so I decided to smoke up some ribs.

Here I am pulling the membrane off the bone side of the ribs.

I tried a new rub (too much pepper, I think. Next time, I'll cut it in half)

I put them on a rack on a sheet pan in the beer fridge overnight.

Here is my mop liquid, a hard cider from a local cider mill, B. F. Clyde's. Note the catchy name.

Made, what I think, is the mandatory Cole slaw.

I tried the famous 2-3-1 method of smoking over a mixture of hickory and cherry. I think that is just too long on the heat as the meat just slid off the bone, but the were good otherwise.

HC

Baby back ribs were on sale at Aldi, and the forecast was for good and warmer weather, so I decided to smoke up some ribs.

Here I am pulling the membrane off the bone side of the ribs.d with a new trial rub (too much black pepper, I think). Next time I'll cut it in half.

I tried a new rub (too much pepper, I think. Next time, I'll cut it in half)

I put them on a rack on a sheet pan in the beer fridge overnight.

Here is my mop liquid, a hard cider from a local cider mill, B. F. Clyde's. Note the catchy name.

Made, what I think, is the mandatory Cole slaw.

I tried the famous 2-3-1 method of smoking over a mixture of hickory and cherry. I think that is just too long on the heat as the meat just slid off the bone, but the were good otherwise.

HC

Baby back ribs were on sale at Aldi, and the forecast was for good and warmer weather, so I decided to smoke up some ribs.

Here I am pulling the membrane off the bone side of the ribs.d with a new trial rub (too much black pepper, I think). Next time I'll cut it in half.

I tried a new rub (too much pepper, I think. Next time, I'll cut it in half)

I put them on a rack on a sheet pan in the beer fridge overnight.

Here is my mop liquid, a hard cider from a local cider mill, B. F. Clyde's. Note the catchy name.

Made, what I think, is the mandatory Cole slaw.

I tried the famous 3-2-1 method of smoking over a combination of hickory and cherry. I think that is just too long on the heat, as the meat just slid right off the bone, but they were pretty good, otherwise. I like to serve with my own version of the vinegar based Piedmont BBQ sauce.

HC

Baby back ribs were on sale at Aldi, and the forecast was for good and warmer weather, so I decided to smoke up some ribs. Here I am pulling the membrane off the bone side of the ribs.

Seasoned with a new trial rub (too much black pepper, I think). Next time I'll cut it in half.

I put them on a rack on a sheet pan in the beer fridge overnight.

Here is my mop liquid, a hard cider from a local cider mill, B. F. Clyde's. Note the catchy name.

Made, what I think, is the mandatory Cole slaw.

I tried the famous 3-2-1 method of smoking over a combination of hickory and cherry. I think that is just too long on the heat, as the meat just slid right off the bone, but they were pretty good, otherwise. I like to serve with my own version of the vinegar based Piedmont BBQ sauce.

HC