Hickory ribs

John Gryphon

Well-Known Member
I took a sheet of sambar spikey ribs and smothered them in a smoked hickory bourbon sauce,a jug of it was left here and it is indeed a tasty mix too.
In the pizza oven for three slow hours.
Another baste,a bit longer and i`m in for a real gannet.

hickory ribs.jpg
 
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