I finally put some beef ribs on the pit, about 5lbs rack, seasoned with just coarse pepper, garlic & onion granulated (not powder) & sea salt, smoked on pit boss @250° for about 6.5hrs, then rested. Ribs were tender, juicy and had good flavor. Made a plethra of sides, pinto beans, tater salad with newly added chick fila sauce(yummy), poppers and some cheap kiobassa sausage. Had the daughters & grand kids over, def will do it again👍
PS. theres crispy garlic green beans on the plate to from air fryer( a Tx HEB thing😉)
Pss. just had to include the pic of TX sunset off back deck(only a few beers were harmed in the making of this meal)
by Key-Sir1108
2 Comments
I would have done a better trim job but aside from my own personal opinion those look beautiful! I’d say your picture of the Texas Hill country looks a hell of a lot better.
Ya i didnt cut much of the fat off, i left it on fat cap up to melt & flavor the meat, plus im lazy, your welcome to cut the fat away from your cooked piece😂