6 racks of Ribs!

[MossyMO]

My parents were driving 5 1/2 hours to spend Easter with Tanya and I and their requests was that we have ribs for them when they got here on Friday so I took out 3 racks of ribs on Tuesday to thaw, Wednesday afternoon my youngest 22 year old son calls me and said he was hitching a ride with grandma and grandpa to also spend Easter with us; so I pulled 3 more racks out of the freezer!

2 racks done with Balsamic Whiskey Glaze, Wee Willy's Whiskey marinade and finished with Paula Dean's Sweet Bourbon Glaze.


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2 racks done with Balsamic Whiskey Glaze, my wife's Tatonka Dust and finished with Paula Dean's Sweet Bourbon Glaze.


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2 racks done with Balsamic Cherry Glaze, 3 Eyz spice rub and finished with Blue's Hog Smokey Mountain Sauce.


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6 racks smoking.


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Now just a few miscellaneous feast pics!


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Thanks for looking!

[Ron_L]

Interesting. Balsamic whiskey and Balsamic cherry, huh? How were they?

[MossyMO]

Originally Posted by Ron_L

Interesting. Balsamic whiskey and Balsamic cherry, huh? How were they?

I have been using the whiskey one for a while now, this was my first time using the cherry; both have a very nice subtle taste. I am liking using this stuff lately over mustard, it works great for flavoring and holding on a rub.

[Rich Parker]

Those sound like great flavors to use on ribs. I still have a pack of 3Eyz I haven't had a chance to try yet I guess I better make time.

Sent from my Nexus S 4G using Tapatalk

[sfisch]

A fine looking feast you did there.

Scott

[Squirrel]

Awesome ribs Marty. I love balsamic glazes, there's just something about that flavor that works well with ribs. I would love to try a cherry version.

A friend recently sent me some of the 3 Eyz and I used it on some butts. I love the flavor, but I would get this numbing sensation on my tongue. Same effect as Sezchuan pepper. Wonder if there's some in there. Not crazy about that.