Do you ever walk past the meat case and see something that just says “take me home.” These bones grabbed my attention.
After a few days of defrosting, it was time to smoke. Starting with a horseradish dijon, coarse salt, course pepper, and a light dusting of onion powder the ribs began to take on a wonderful aroma. Once the smoker was up to temperature (225°), the ribs hit the slats.
We invited Curtis and Jane for dinner. We added a salad and some vegetables to round out the meal. It’s always fun to share good food with good people.
Looks delicious, Christian! Hugs to you and Dianne.