BBQ time
Sunshine and almost spring, that’s the cue for the first barbecue of the year! Low and slow ribs are on the menu tonight with Blues Hog rub. I am already druling, but still a few hours to go. That’s why it’s called low and slow!
Sincerely,
Pele23
Yay! 🤗
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Oh man that looks good!
We work with a local BBQ joint and they send me smoker picture for social media that look like that.
Low and Slow baby!
That’s the professional stuff, I am just an amateur 😉