did up some st louie style ribs from full spares cut down with the 3 2 1 method at 240....did a marinade of Worcestershire, cider vinegar and apple juice for 24 hours, then over night with a basic rib rub wrapped in plastic wrap....did the same thing with all the cut off boneless meat....here are the ribs as they went in for the 3 hour smoke....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke01_zpsd4c44126.jpg.html
3 hours after the cherry wood smoke before foiling with a brushing of JD BBQ sauce....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke02_zps05c0ae37.jpg.html
out of the foil after 2 hours and after the last 1 hour on the grate....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke03_zpsb7cb0560.jpg.html
now done....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke04_zps524ec0e3.jpg.html
ready to munch down....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke05_zps43f832ff.jpg.html
the extra meat cut off I did burnt ends like brisket, but they came out more like pork hors d'oeuvres....when the ribs went in foil I stuck them on the grate along side and flipped them every 45 minutes for 2 hours until the ribs came out of the foil....then these went in the foil pan with 70% jack daniels BBQ sauce, 15% apple juice, 15% cider vinegar and covered with foil for 2 hours to boil in the juice....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke06_zpsf9656e4a.jpg.html
these came out better then the ribs did and the juice worked great on the ribs after dipping the ribs in it....but these little bites of pork delight were the cats meow and wish I had more....well thanks for looking:yahoo: ....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke01_zpsd4c44126.jpg.html
3 hours after the cherry wood smoke before foiling with a brushing of JD BBQ sauce....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke02_zps05c0ae37.jpg.html
out of the foil after 2 hours and after the last 1 hour on the grate....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke03_zpsb7cb0560.jpg.html
now done....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke04_zps524ec0e3.jpg.html
ready to munch down....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke05_zps43f832ff.jpg.html
the extra meat cut off I did burnt ends like brisket, but they came out more like pork hors d'oeuvres....when the ribs went in foil I stuck them on the grate along side and flipped them every 45 minutes for 2 hours until the ribs came out of the foil....then these went in the foil pan with 70% jack daniels BBQ sauce, 15% apple juice, 15% cider vinegar and covered with foil for 2 hours to boil in the juice....
http://s13.photobucket.com/user/bob1961/media/smoker/7thsmoke06_zpsf9656e4a.jpg.html
these came out better then the ribs did and the juice worked great on the ribs after dipping the ribs in it....but these little bites of pork delight were the cats meow and wish I had more....well thanks for looking:yahoo: ....
