My ribs ready to go
Charlie is ready too. His ribs are consistent. Solid rub and baked in foil for 2 hours i believe before basting in sweet baby ray and gas grill finish. They came out exactly like they did last year. Well done brother. :thumb:
This was a battle of two tested battle tested warriors. No punches were pull, every trick in the arsenal was at hand.
Charlie struck first. He dropped his entire 6 rack portion an hour and 15 minutes ahead of scheduled service. He also went with his typical 2 bone portion strategy, a gamble that cuts his portion lot in half but risks scaring lite eaters.
I had to strike back but i wasnt anywhere near a reasonable rib offering. Charlies' gambit had me realing. I still had 45 minutes before i expected to serve. I let one of the briskets out as a counter punch. The effect was minimal, folks just loaded up on ribs and brisket.
Desperate to stem the tide i called in the big guns. Road dog and :becky: to the rescue
The gloves came off and the sides came out
Puppy power. Who wants to eat when they can hang out with bruno
I let patience be my virtue and was rewarded. The color on the ribs was great. Letting the meat sweat for 2 hours before cooking really helped.
When no one was looking i made my move. Bam topped ya. Not my fault you put yours out so early
And the winner is?........
Everyone. Good times with great people. Now lets have a beer and enjoy ourselves