BBQ Rib Cook-off 2nd place

[QUOTE=Hollywood] I recall a man from Winter Haven who wore a full wetsuit last year. Those Floridians are spoiled.
QUOTE]

You would be correct sir and that was indeed me. Hell, I wore a drysuit for the first time since I moved here two weeks ago. Although that was more for the air temps. The air was 50 and the water was 62.
I'll be the first to admit that I have become quite the *************** when it cames to that.
Trust me though, it wasn't always like that. The last year I was in WI, I went barefooting in the march with flurries, snow still on the banks of the lake, the air was 36 and the water was 38.
So say what you will. I'm skiing and when you aren't. I can deal with that.   

I recall a man from Winter Haven who wore a full wetsuit last year. Those Floridians are spoiled.

With all due respect, those look like brownies except the one in the corner with the bone hanging out. I'm sure they were delicious.

baitkiller wrote: I keep thinking about SJRR and maybe someday Ill do it. Im not really good at planning that far in advance, plus I would have to sell it to the Admiral and of course the water is frigg'n cold that far north in March. But I do keep thinking about it.

Some things to know about SJRR:
1.) If you keep thinking about it, you'll never do it. Just commit.
2.) It should be an easy sell to the wife if she enjoys family time and boating.
3.) The water is not cold as many think. Last 3 years running I don't think I've seen any wetsuits, and the water has been very mild.
4.) Your kids will have a blast.
5.) You get to mix quality family time with shop talk of Correct Crafts, and boating on some of the most beautiful waterways in the southeast. How much more cool can it get?


BTW, congrats on the BBQ 2nd place! That's awesome.

Boy is that the truth. Lucky I had a few extra racks and a brisket going as well.

Never waste a good smoke I always say.....

Wouldn't that be nice, BUT, the kids LOVE the SJRR, and I am hoping they appreciate it, and when I am old and senile, they take me along too!!

Congratulations!! Sounds like a great addition to the Saturday Cookout at the SJRR, in March!! See you there? I will bring an appetite!! (And a bunch of kids!!!

Well I took second place Saturday at the fourth annual rib cooking contest held at the Brewery on Marco Island.
I use a Weber kettle for pretty much everything.
The wood I use is fruitless olive grown local and seasoned 8 years.
Normally i dont use sauce on my ribs but sauce was a judging criteria so i improvised. I took KC Masterpiece and added a little of my rub and some ghost pepper salt. The result was incredible.

We went with the 2/2/1 method but the meat load was small so I knocked off about 20 minutes each cycle.