or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › JayBone's 3-2-1 St. Louis Ribs With KasseKnacker & Jalapeno Cheddar Brats
New Posts  All Forums:Forum Nav:

JayBone's 3-2-1 St. Louis Ribs With KasseKnacker & Jalapeno Cheddar Brats

post #1 of 3
Thread Starter 
Had a bunch of time on my hands after starting a batch of Silver Salmon on the WSM so decided to use it wisely by doing some 3-2-1 St. Louis Ribs, KasseKnackers, & Jalapeno Cheddar Brats on the Weber Genesis Gas Grill.
The ribs were purchased pre-rubbed from Costco.
Can't tell you what kind of rub ingredients were used on the ribs 'cause I didn't pay attention to the label.
The KasseKnackers and Brats are from a local German sausage shop.
Unfortunately I have yet to acquire the sausage making skills that I someday hope to achieve and that many of you have mastered.
Used one of Todd Johnson's A-Maze-N Products 12" AMNTS Tube Smokers full of his Pecan pellets for the smoke.
Here's the Ribs on the Weber Genesis with the salmon loaded WSM in the background;



Todd's tube smoker fits perfectly between the two left most Weber Genesis flavorizer bars beneath the grates.
Only the right most burner is used during smoking so there is no direct heat under the tube smoker or the ribs.
The ribs are to the right of the tube smoker so no drippings fall onto or interfere with the tube smoker.
The right most burner is used to obtain a smoker temp of 225 deg F.;



The first 3 hours are up and it is now time to foil the ribs;



The KasseKnackers & Jalapeno Cheddar Brats are in place to soak up the Pecan smoke while the ribs braze in their juices for a couple of hours;



Ribs are unfoiled and ready for their last hour of firming up.
Still plenty of TBS from the A-Maze-N Products AMNTS tube smoker;



That's the last of the photos I have of this smoke session.
The ribs and sausages were outstandingly delicious.
Thanks to all for looking and happy smoking!!!
post #2 of 3

Looks good to me JayBone!

 

Tell me more about the added section on your WSM... got shots of it loaded up with Salmon? Do you hang them whole?

post #3 of 3
Thread Starter 
Squatch,

That added section is called a Pro Q Stacker.
You can google it and come up with a lot of info, reviews, and places to buy it.
Pretty cool as it gives you a little extra room for more smoking racks.

I always lay my salmon flat on top of smoker racks.
Check out this link for another thread showing the salmon;

http://www.smokingmeatforums.com/forum/newestpost/155147

Not sure if you can just click on the link or if you'll have to use the forum search feature.

Happy Smoking!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › JayBone's 3-2-1 St. Louis Ribs With KasseKnacker & Jalapeno Cheddar Brats