Damon's at Myrtle Beach S.C. !
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Mine, off my Primo :-)
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Sorry Bowhnter, mine are off the chargriller. :-)
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Mine in my slow cooker. when someone tells you they don't like meat but then go back for seconds and thirds after trying some, you got to be doing something right. :-)
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my guess is, you did a great job covering up the meat flavor :-)
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What an insightful thread :-)
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Beef or Pork... I say mine :-). Sorry to disagree with you bowhunter and opus
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How about some recipes? Here's mine http://www.cigarasylum.com/vb/showthread.php?t=11648

My wife is not a huge rib fan, but she likes these. I'd love to try other recipes, so post away :-):-)
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Here is the rub that I use on ribs....Heck, I use the stuff on everything except Grilled Cheese
Dry Rub:
1/2 cup Paprika
1/2 cup Kosher salt
1/2 cup pure cane sugar (brown sugar can be used too, i just like pure cane)
1/2 cup granulated garlic
6 tbsp. granulated onion
1/4 cup chili powder
approx 1 tbsp black pepper
1 teaspoon ground cumin ( I tend to use more b/c i love the stuff)
1/2 teaspoon of cayenne pepper ( I prefer to use chipotle though)
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A friend enjoying my ribs a little too much

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of course, the bottle (or two) of Evil Dewers had nothing to do with it :-)
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Hey thats my grilled cheese recipe! :-)

Kidding aside that is alot like my dry rub recipe, I just add more cayenne pepper and white pepper. awesome recipe though I will have to try it that way some time. :-)
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That chargriller makes some mighty fine ribs. That's the grill I use.
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I also do mine in the slow cooker. 2 years ago my sister in law's friend from London visited. She was a vegetarian... Was.
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I made a batch up with apple wood last night that turned out really really good. Turns out the wife and I both like the apple wood better than the mesquite which is good because I have access to a ass load of apple wood whenever I need it.

Here is one of the Mesquite ones I did just the other day.

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I'm learning more and more every time I do another batch.

-Mark.
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Mine have been the best on two weekends and I have the trophies to prove it. On other weekends mine have been dead arse middle and below. Competition cooking can drive you up a wall!!!
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I would love to try a competition, but not much in the way of that in Upstate NY :-)
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Man, I love beef ribs on the grill. They're hard to get here.
Beef ribs, corn on the cob and clams, wow. :-)
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Congrats! :-)
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This threads making me hungry :-)

Mine probably arent up to the standard of alot of the ones here, but slow hickory smoked with a good dry rub on them tends to leave you with no left overs around my friends and family.
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Been using a WSM since June and it's wonderful. Much easier than my Smokin Pro.
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