Since I was to be out of town the first of May, I decided to do my monthly BBQ cook in late April. It was a very light day with only two briskets, a slab of ribs, and a tri tip roast. I was honored to be asked by Jenn over at Jenn’s Food Journey to do a guest post on her blog, so I did the tri tip and briskets for it. Please stop by her great blog and check it out.
I tried some new things for each piece of meat including the ribs. For this slab, I got it out of the fridge 2 hours before cooking and added a nice coating of Head Country All Purpose Championship Seasoning an hour before cook time. I cooked it at 225* - 230* for 6 hours and brushed on a glaze of Pioneer Woman’s BBQ sauce to both sides at the 5½ hour mark. Upon removal, I brushed a little more sauce on top and wrapped in foil to stay warm for pick up by my friend. Here they are just before wrapping.
I think I feel a taste test coming on.
It's now time for Bev's Peonies to show off a little.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Strawberry Pie Ala Shoney's