It is now the TASTE of Texas...
The Ribs have come off as has the Texas BBQ Ranch beans. Now the Brisket is on all by it's lonesome..and is at 154*.
I have never made a better rib, nice and tender and juicy with just the right amount of crunch. They have a nice pale smoke ring and the fat sizzled at bit to give it a bit of char broiled taste...I use a bit of sugar in my rub so it gives a hint of sweet. They don't even need a BBQ sauce...
The Ranch beans have a nice combination of spicey heat and a hint of sweet which adds to the Guiallio chilli's that I use.
I think I am hallucinating now I think I am in Texas.... TOTO...
