Those are next week as long as Kroger doesn't run out this weekend lol. Enjoy your cook!
It's ok.No such thing as a GOOD IPA!
Sorry. Couldn't help myself.
I'm reminded of a good friend I had lunch with at a microbrewery last year. The bar maid let him him taste half a dozen different ales before he found one he could drink when all she had to do was pour him up a Coors. He's not alone, though. A lot of folks obviously like pilsner flavored water. 
This ^^^^No such thing as a GOOD IPA!
Sorry. Couldn't help myself.
Nope. As long as I cover the edges of the ribs with the foil soon enough and don't overcook I've found the foil is all that's needed to preserve the bottom and edges as the ribs begin to braise in their own juices. Learned last week you can also slip a piece of foil under the thin end and wrap it up around the edges that are cooking faster, in lieu of the boat. Or you could do that early on if needed and still boat or wrap, for that matter.
Try their Oatmeal Porter
Will have to. Thanks for the tip!
Yum
They absolutely were. I'm constantly mixing it up…and messing it up, though. Let me tell you. Smoked some st Louie's with pretty much this same method Monday I think it was. Only I thought I'd glaze them with a Blues Hog clone recipe I came across. Got lots of compliments but the glaze just didn't do a thing for me. Not near as good as the curvy back bones from this cook with nothing but some good smoke and rub.
