[SeniorCoot]

Here we go again--Must be boredom settimng after seasons close- first posts I've seen on MB forums (recipes) since joining-Now wife and I are about to leave Wisc for KC- OK City-Texas(all over) and AZ--will eat BBQ in places large and small and nowhere do they take their BBQ more serious than Texas--To me Ribs are good BUT brisket takes the prize--sausage- cabrito- and maybe a chix thrown in are all ok..I do like my Sc on side except with brisket where i put a small bit on last 3 hrs of cooking in foil-- and i do not use foil ever on ribs--i like them cooked long and slow- but not falling off the bone--I have many sauces one of the best being from Smokin Willie(deceased) in Junction, TX. and others from pit BBQ in GA and NC some I've picked up from other places and none are ever bought in store nor have I found any I really liked in Wisc. Famous Dave's ok in his restaurants but other places really should stick to Fri Fish Fry and brats.
OK line and take your shots--OH yea-I ofter let heat from fire cook membrane off of my ribs--