Actually, my specialties are slow smoked BBQ beef brisket, Southern
style pulled pork sandwiches (both with my famous BBQ sauce), BBQ
chicken, and my original Texas style pastrami, a 12 hour smoked corned
beef brisket that melts in your mouth.  I've never felt that ribs were
worth the work for the meat you get, but they are great for BBQ joints,
lots of profit on them!

I need to get a trailer for that rig of mine and we'll have that
campout!

I am making myself hungry now. . .

> BRENT CHRISTENSEN wrote:
>
> I guess at the next List campout in Seattle, Stuart will be
> responsible for the Ribs!!  :-)
>
> Certainly enough room on that grill of his!
>
--
Stuart MacMillan
Manager, Case Program
800-909-8244 ext. 8208
Fax: 206-269-6360

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