Quote:
Originally Posted by After Shock Media
Damn it now I want pork ribs, and even though I have some in the freezer I do not have the 6 to 8 hours to cook them  |
We have several VERY good BBQ places in town. Most are only open a few days a week when they fire up the smoker. I was in one today to grab a quick pork sandwich and the owner was bringing in a HUGE (at least 50 pounds) tray of ribs off the smoker. I was drooling.
