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This Weekend's Efforts (Pic Heavy)

post #1 of 2
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We had some friends coming over yesterday so I thought it was a good excuse to fire up the MES and kettle. First, the butt. Here it was rubbed and ready to go in the MES.
[IMG]Here it is after it came out 12.5 hours later. I smoked it at 250 with applewood chips.

Next, I acquired a slab if St Louis spareribs and I thought try something different. I smoked these on my Weber 22.5 with hickory.

Rubbed and ready to go on


Just put on the grill


At the halfway point I rotated the 180


Done and resting


Sliced and ready to devour. Not a bad smoke ring, huh?


A good time was had by all. Thanks for looking.
post #2 of 2

You can always count on the Weber smoke ring. You've been eating pretty good lately.

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