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Spare ribs and taters

post #1 of 9
Thread Starter 
Just tossed a couple of racks of spares and some taters. Ribs dry brined 24 hours then seasoned with a mephis style rub.
Taters got some olive oil and the mephis rub as well.
post #2 of 9
You have a good teaser going here! Looking forward to the finished meal!

I'm smoking vicariously today, rainy and cold here.
post #3 of 9
Thread Starter 
It's cold here as well 28* lot warmer then all last week. I keep the smoker just inside the garage. And with my trusty maverick therm I no longer have to go outside to check the temp! I'm looking forward to the end results as well!
post #4 of 9

:popcorn

Cold and wet here in S.E. Missouri also. I've got a pair of venison summer sausages and a beef roast goin' right now.  Wish I had a garage to hunker in !  Happy Smokin - Ed

post #5 of 9
Thread Starter 
Just pulled a sample I had cut off didn't want tuck it pretty tasty!
Oops already ate it better pics later!
post #6 of 9
Lookin good !
post #7 of 9
Thread Starter 
Turned out well one rack lightly sauced one dry
Taters were good as well!
Closer shot of the ribs!
post #8 of 9
Nice lookin meal ! kewl.gif
post #9 of 9
That makes my mouth water! Great work!
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