Thanks Willy. Loisiana Grill, baby back ribs with a little dry rub. One rack was done with Henry's Hickory Maple, sweet. The other two were Lowry's , Leggs and a little Essence mixed.
One rack gave up the ghost last evening. The other two were frozen in advance of our vacation.
The wife and I were working on Melissa's bedroom while she is away visiting her grandparents on the Suwannee, so I had a little extra time. The pellet grill is great for that, set it and forget about it. We got a lot done. Installed some Pergo laminate flooring, painted, installed a shelf, window dressing, etc. all while we cooked a meal or three..
The fourth means scallops, the start of college football (I think), and MOM's Hot Pot with stone crab claws, shrimp, potatoes, and fresh corn....
That brisket does take a while but it is worth every minute of time it takes to prepare it. Your gonna need a nap after all that. If I was closer I would volunteer to be your BBQ Biotch ;-) I have a resume and everything.
