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[DE]

Oh that's nice! Great job of slicing too. Awesome

[DE]

You know, even at that high price if you got (as I do) 30 servings out of it you only be at about $3.21 a serving. Not bad for Goodness, not bad. But I understand not every one eats as small a serving as I do, so even if you double it, Can you get a 6 oz serving nearly as good eating out for $6.42. Don't think so. Again, Awesome.

[DE]

I give you a Briskitarian Award!

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[Quadman750]

You know, even at that high price if you got (as I do) 30 servings out of it you only be at about $3.21 a serving. Not bad for Goodness, not bad. But I understand not every one eats as small a serving as I do, so even if you double it, Can you get a 6 oz serving nearly as good eating out for $6.42. Don't think so. Again, Awesome.

Thanks
It’s expensive but I only make it a couple times a year. I vacuum seal & freeze for future meals.

[Canadian John]

 Stop making me hungry! Super good looking food.

[Maineac]

Stop making me hungry! Super good looking food.

Ditto that.  I ate but that makes me want to eat again.

[okie smokie]

Ribs St. Louis cut, best yet result.  260* rubbed for two hours, (basted once at one hour); Then foiled with margarine, brown sugar, honey, apple juice for 1 hour. Then painted with Smokin "Blues" sauce and back on grill open for 40 minutes.  All at 260.  They were moist, clean bite off the bone and very tender. Total time 3hrs:40min. 
Rubbed, vacuum sealed and frozen several weeks ago.

right out of the grill done.

Sliced to serve

On the plate

[Darwin]

Nice ribs.      They are on my list of things to learn.

[pmillen]

Great lookin' ribs, Okie.  That's another way I'm going to try.

There must be a zillion ways to BBQ ribs.

[okie smokie]

Great lookin' ribs, Okie.  That's another way I'm going to try.

There must be a zillion ways to BBQ ribs.

I've tried most of them but this produces the best IMO ribs I have tasted.  A bit more work than Fast Eddies, but well worth it.  Fast Eddies are great but perhaps not as tender.  The one hour foiled seems to tenderize without loss of surface texture.  Then the 40 minutes open after saucing tends to firm up the surface a bit more.  You can vary the last part as needed to firm up the surface texture to your liking.  I like the sauce slightly sticky when I pull them, but not dry.  Let me know when you do them and how they turned out.   

[DynoDan]

Placed 10 of 38 at the Vegas Ribfest .... Seen lots and lots of treagers....

Sent from my Pixel 2 XL using Tapatalk

[Free Mr. Tony]

Nice looking hunsaker lineup. Other than pellet cookers, easiest cookers to run that I've ever came across.

Looks like we have the same taste in phones as well. Just got the pixel 2 xl as well. Pretty slick running phone.

[Free Mr. Tony]

[Vision]

Plastic star with glued magnet -

Why did you do this? Not seeing it.

[Darwin]

Apple pointing down to the pellets?