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A Backyard Barbecue Machine |
| January 10, 1998 ![]() A rack of "nekkid" beef ribs before being rubbed . ![]() Beauregardless, the relentless Barbecue Dog, eyes a couple of racks of beef ribs. These had been previously rubbed with the Missouri-style "Barbecue Rib Rub" from Chris Schlesinger's book, The Thrill of the Grill. ![]() A brace just underway in Wilber. ![]() Done after 4 hours. The sugar in the rub produces a dark appearance during cooking. ![]() Topped with a vinegar-and-tomato-based finishing sauce containing more of the rub, the ribs are served with slaw and corn on the cob. |
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