Dave,

Mate we must be brothers from another lifetime.

AFL this weekend involved 20 Kgs (yep 20!) pork ribs going the Australianised good old US of A smoking fiesta. Went down with a multitude of coldies, a potato salad, and the sop boiled down to a kickin BBQ sauce.

My version (recipes to be withheld involves a good three days. A good 24+ hour dry rubbin , then a good couple o hours BBQ heaven sopping to loosen the ribs, overnight to cool, to be then slow cooked/smoked with mesquite and hickory for a further 3 hours on the day in the original Brinkman water smoker BBQ brought over from , yep, you guessed it the USA.

I never have an issue with left overs. Some of my mates say they dream about rib days.

Will have to get you over for it one time. Be assured I'll be tryin out the pinto bean recipe.

For me (being a southerner) it's the Frank's Gourmet Meats - Wray Ave, Freo. Biggest ribs I have ever seen this year. An excellent butcher. Last Sirloins I had from there were better than fillet I swear to god.

All the best. *SUBSCRIBED* LOL

Hmmmmm . . . Superbowl Monday? Maybe a carpark party before a derby ??????