Happy Memorial Day

I don't want to copy from Jenny's blog, but I did want to show off the ribs we are doing today. Beef short ribs done with Andy's famous dry rub. This is a trial run smoking them on Mesquite wood chips on the BBQ. Also making cole slaw (bagged shredded cabbage) with cole slaw dressing from a jar (Marzetti). Quick and easy.

The key to smoking ribs is to cook them slow and low. Tried keeping the BBQ temp below 200'. I've even heard keeping the heat down to as low as 130', but good golly, we would still be waiting for them to get done! Soooooo goooooood.

The ribs cooked for almost 4 hrs. The last hour is when we put a dab of BBQ sauce on them. YUM