Not bad Smoke Chef Jeff! These ribs were tasty and moist with just enough resistance at the bone to make them interesting to eat. They come with a Texas style sauce already on them, but I can never resist a little somthin’ extra and in this case cross-pollinated them with some vinegary Carolina style sauce I had at home. I had some of Jeff’s grill beans on the side, too; they’d been “enhanced” with chopped bell peppers and, there too, I added my own touch, some crispy fried “red onion” (shallot really) from the Asian market I keep around. A little sprinkle of those on beans, ribs, or on top of certain soups is just the thing. Besides of course, their use on Asian rice and noodles, and other dishes.
I always thought if I ever got married, I’d just want a big barbecue truck pulled up for the reception. Well, that hasn’t happened, so maybe when I retire. I’ll charge admission and give the money away to a good cause!