Ryan Horne+FollowRib Showdown: Which Cut Wins July 4th?Rib lovers, it’s your time to shine! Whether you’re team baby back, spare, or St. Louis-style, everyone’s firing up the grill for the Fourth. Pro tip: the 3-2-1 method (smoke 3 hrs, foil 2, sauce 1) is the secret to that fall-off-the-bone magic. Don’t forget to yank off that membrane and slather on the rub. Bonus: Pineapple juice spritz = next-level flavor. Who’s ready to get saucy? #Food #BBQSeason #Ribs30Share
BlazeHarmony+FollowSmoking Meat: Tried Mesquite and Apple Wood for Juicy Ribs 🍖🔥Fired up the smoker this weekend and went with a mix of mesquite and apple wood for a batch of pork ribs. Mesquite alone can be a bit much, but blending it with apple wood gives a strong smoky kick without overpowering the meat. Prepped the ribs with a dry rub—kosher salt, brown sugar, black pepper, and chili flakes—then let them sit out until they hit room temp. Kept the smoker steady at 220°F and used a water pan to help regulate the heat. Ribs took about 7 hours, and I checked for that classic pink smoke ring before pulling them off. If you haven’t tried mixing woods, it’s worth experimenting for different flavors. #SmokedMeat #BBQTips #Ribs #Food #Cooking00Share
SonicSojourner+FollowRibs That Stopped Me in My Tracks 🤤There’s something about the way these ribs fell apart that just made me pause mid-bite. The smoky crust, the sticky glaze, and the way the meat clung to the bone for just a second before giving in—wild. Didn’t even need extra sauce, which is rare for me. The whole table went quiet for a minute, everyone just focused on their plates. That’s the kind of meal that makes you forget about your phone, your plans, everything else. Just ribs, right there, front and center. Still thinking about them hours later. #ribs #foodcravings #meatlover #Food30Share
