Quote:
Originally Posted by gblowfish
I'm getting to where I don't really like to do ribs much any more. Its just easier to run up to Gates or Bryant's and get world class ribs for about the same cost as doing them at home. I still like to do chicken, pork tenderloin and turkey breast in the smoker, and smoking pit bbq beans is still the bomb.
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I still love smoking ribs, but more often than not, now I try different flavor profiles with them. Thai chili ribs, terriaki with a pineapple glaze, that sort of thing.