Looks like he has a few, which wing recipe?

Great point, I just updated my original post with some suggestions.

Similar to what @thrawn21 said we could do [Recipe - Chinese] or [Recipe - Appetizer]

Wouldn’t make it too long though. Or in the title [Recipe] and then clarify in the post itself at the top.

Looks so good that my iPhone is jealous 😂

OP can you edit this post and add [BBQ] at the beginning of the title?

I use the app Paprika – it works on every platform. Lets me meal plan and make a grocery list for each recipe. Been clipping recipes in it for 10+ years. https://www.paprikaapp.com/

They can be dry or wet. This has a base of the dry rub. Title specifies wet. https://en.wikipedia.org/wiki/Memphis-style_barbecue

Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either “dry” or “wet”. “Dry” ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. “Wet” ribs are brushed with sauce before, during, and after cooking.

Memphis-style barbecue is mostly made using pork.

I’d love to try them slow smoked, eventually. I totally want a smoker at home. But for me, the slow cooker was accessible. I finished it on a charcoal BBQ for the final 20 minutes per rack.

Looks great! I just made pork ribs last weekend. I’ll have to try it with the pressure cooker next time. Good idea 🙌

Pork fried rice – did you make it with pineapple?

7-UP Biscuits are one of my favorites to bring to get-togethers.

Ingredients

• 4 cups of Bisquick
• 1 cup of sour cream
• 1 cup 7-Up
• 1/2 cup melted butter

Directions

1. Mix Bisquick, sour cream and 7 up. Dough will be very soft - don’t worry.
2. Knead and fold dough until coated with your baking mix.
3. Pat dough out and cut biscuits using a round biscuit / cookie cutter.
4. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish.
5. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

Nice! I did the dry rub they suggested. Coated ribs, did the slow cooker for 7+ hours over night. Then brushed on the sauce as I was bringing them up to temp over the charcoal grill. The tenderness was on point and the charcoal flavor came through too. The pork ribs were 5.6 lbs of St. Louis Ribs from Butcher Box. I’m thinking about doing a brisket next and will definitely BBQ some chicken thighs too.