St. Louis spares(and a side of chicken)

Discussion in 'Pork' started by cliffcarter, May 1, 2016.

  1. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Cooking today, ribs and chicken. Ribs on the CharGriller and chicken drumsticks on the kettle because I prefer ribs in black cherry smoke and chicken is always cooked with red maple.

    Enough words-






    Chicken is done and quite delicious, ribs have about 2 more hours.

    I'll post more later.
     
    blitzen likes this.
  2. gearjammer

    gearjammer Master of the Pit

    Good looking stuff, going to

    do some drums very soon.

                     Ed
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks delicious!

    Looking forward to seeing those ribs!

    Al
     
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    The finished ribs-





    Best ribs I've done in a while, cooked at 250°(mostly) straight thru with no foil[​IMG]

    Thanks for lookin'.[​IMG]
     
    keitha, halfsmoked, tropics and 4 others like this.
  5. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]Great looking food. Question did you pull the membrane or not. I don't foil anything either. But I'm going to try Smoking Al's way next time I think. He doesn't

    pull the membrane and they look good.

    [​IMG]

    Warren
     
  6. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Yes, I always remove the membrane.

    Thanks for the compliment.
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking smokes!
     
  8. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Looks great!
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yummy food.
     
  10. smokeymose

    smokeymose Master of the Pit

    Nice cook! The chicken and ribs both look great!
    Points for working 2 cookers at once...
    I pull the membrane if it comes off easy, but if it's a struggle I blow it off. Haven't really seen much difference.
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great - Nice job 

    DS
     
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Can you say perfection Have to be the nicest ribs I have seen Points

    Richie
     
  13. Nice Job, everything looks great. I like my Ribs with a side of meat too.  [​IMG]

    Gary
     
  14. keitha

    keitha Smoke Blower

    [​IMG]Points for the rib pics...looking good!
     
  15. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Thanks to everyone for the compliments and the points[​IMG]
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking smoke!

    Disco
     
  17. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Man that just made me hungry again. And I just ate! Good looking food sir.
     
  18. sqwib

    sqwib Smoking Guru OTBS Member

    Fantastic Chicken and Ribs, now let me go cry as I eat a few walnuts for lunch.
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent looking ribs!

    Awesome job!

    Al
     
  20. dave17a

    dave17a Smoking Fanatic

    Man! Those look the best. I always did ribs naked all the way through, started in 80's. Just for us, rub the night before. Here comes the competition, and we are all copycats. Learn as you go. Did Triggs  loved it for a while. 3-2- 1. Back to no foil. Just as tender and tasty.[​IMG]
     

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