Lord of the 'Que

Yesterday I did a photoless cook: "Lord of the 'Que" spareribs from "BBQ USA". I used Premium Farms pork and the spares were actually kind of small, but the rack had already been trimmed St. Louis-style and the rib tips and brisket were pretty meaty.

They cooked faster than I planned so Sunday supper consisted of a plate of ribs and no sides at 3:30pm. It's a recipe with a little bit of heat and good flavor, so anyone thinking about trying something new might want to keep it in consideration.

Brad