Ribs were PERFECT. My picky son couldn't stop talking about them. 185F 7 hrs, finished on the smoker for about 20mins. We like the braised falling of the bone style. The sauce turned out great too. That CS corn bread uses so much butter. I made two batches so maybe that's why it seemed like a lot. But boy were they good! Ended up making some sous vide sausage too from the local butcher. 155F for 1hr then finished on the grill.
Fraisier cake to finish off the night. For my first "real" cake, I think it turned out pretty good. I don't get how the mousseline cream works though. The pastry cream was delicious, then when I tried folding in the creamed butter it just made tiny white dots of butter all over the pastry cream. I'll have to figure that out for next time.
Crazy busy around the house so can't do much for better pictures sorry.
