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Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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A few days ago I did a rack of spare ribs, low and slow. We only ate half, so I pulled the rest off the bones and chopped it up. Tonight we'll heat it in BBQ sauce, and put it into buns, along with coleslaw, and some asparagus. I bake that 15-20 minutes until just tender with mayo mixed with grated parmesan on it, then a layer of Swiss on top.
Smoked bone-in pork chops on the Traeger, side salad.
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