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Saturday nights ribs

post #1 of 9
Thread Starter 

Earlier, this thread asked if anyone was smoking anything this weekend.

 

http://www.smokingmeatforums.com/forum/thread/103480/ready-for-the-weekend-anyone-smoking#post_594880

 

I responded that I had pulled a rack of ribs out of the freezer on Wednesday night.

 

Here it is:

 

DSC_0003a.JPG

 

Always before I have cut them St Louis style.  This time I decided only to take off the flap and the membrane.

 

Here's the other side (with my rub and "applicator" at the top right)

 

 

DSC_0005a.JPG

 

Fully rubbed (just rub, no mustard) and ready to be wrapped and rest in the fridge:

 

DSC_0006a.JPG

 

Ran it 3-2-1 in the GOSM big block with hickory.  Temp control was more difficult that usual.  It bounced from 205 to 255 and I couldn't get it stabilized.  Little tweaks made big variations, but the job got done!

 

DSC_0008a.JPG

 

and finally:

 

DSC_0009a.JPG

 

Served with salad and french fries.  I think I like them better left whole than cut St Louis style.

 

 

Thanks for looking

post #2 of 9

great looking Q you have there.. nice job

post #3 of 9

Everything about them ribs looks great, I agree I like them whole myself, but that's just my preference.

post #4 of 9

nice job!! they look great!

post #5 of 9

Nice pull back!  I've always done St. Louis style with spares, too...but now I'm gonna have to try the whole.

post #6 of 9

Looks great. I like em whole too

post #7 of 9
Man I love ribs! Good job!!
post #8 of 9

Wow looks great, that is the result I am always lookin' for.

post #9 of 9

Excellent looking ribs! Good job! I like them whole too.

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