Do I really need to say anything about this?


Ok... I will, these ribs were smoke-roasted on the BIG GREEN EGG for about 4.5 hours at 225 degrees. (F) I used the same rub that I usually put on my pork shoulders and sprayed them with apple juice throughout the cooking process. During the last hour of cooking, these were basted with a mixture of Bowers Barbecue sauce (spicy) and apple juice. I like to keep my barbecue information to a minimum on this blog because I have another blog totally dedicated to barbecue. So click the link above if you want more info on the topic!