I missed you guys, so I brought you pics!

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bigjake690

Knows what a fatty is.
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So I haven't been on in a while, but I have still been cooking. Am I doing it right?

St. Louis ribs with my test #1 Memphis style rub and honey habanero BBQ sauce glaze (smoked with hickory chunks):

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Loin Back ribs with homemade rib rub. One rack with Korean BBQ glaze and one with homemade BBQ sauce (smoked with mulberry chunks):

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I didn't smoke this, but for you seafood lovers out there....I made a seafood boil too:

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I am not much of a seafood person but I could kill at least 6 of those ribs.
 
T&S BBQ said:
If it swims, crawls, slides, or floats in the ocean I'll eat it. Super ribs too, great moisture.
Click to expand...

Thanks...Being from the east coast I grew up on seafood and we have it pretty regularly. Crabs in the summer, oysters in the winter.
 
I think you did great finding live crawfish in October. I'm in Lafayette LA, home of the lovely mudbug, and there's none available this time of year. By the way, great looking ribs.
 
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