For a change the ribs had plenty of meat on them and the smoke turned out great if I do say so!, this is them plated up.
![Image](http://i533.photobucket.com/albums/ee337/maccas66/SDC11506.jpg)
Rick wrote:I cook baby backs mostly which are a little meatier than spares
I love collard green and ham hocks and neck bones. Sweet tea and thin corn bread fritters. Yum yumTuscaloosaQ wrote:I quit foiling ribs a while back, I just cook em till they are done, works for me I want mine to have some bite in them but i finally started pulling tha membrane!!!!!!!! Again I live in Alabama, where we eat collard greens cooked with ham hocks and neck bones!!!!!!
Bobby Collins you are talking my kinda business love all of the above!!!!!!!!!!!!!!!!!!!Bobby Collins wrote:I love collard green and ham hocks and neck bones. Sweet tea and thin corn bread fritters. Yum yum