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FINISHED First St. Louis Ribs

post #1 of 9
Thread Starter 

I'll try to get blow by blow pics up as we go.  Following Jeff's process that went out a week ago on the email, Jeff's Rib Rub and Jeff's sauce - made with full Cheyenne.

 

This is where I started... the pile in the back is the skirt that will be cooked for snackin.

trimmed and prep pics coming in a couple hours.  I did trim off the little fat slab on the upper part of the pic too - then I cut them in half to fit my 14.5 WSM.  The look good and thick.  More to follow

 


Edited by sandyut - 5/3/15 at 6:55am
post #2 of 9

Man them are some good looking racks you have there. Should be amazing.

post #3 of 9
Quote:
Originally Posted by timberjet View Post
 

Man them are some good looking racks you have there. Should be amazing.

 

I agree......real purdy!....I look forward to seeing the final product.

post #4 of 9
Thread Starter 

ok, we are about an hour in so far all is going to plan.

 

Trimmed and cut

 

Mustard and Rub applied

 

Racked in kitchen

and the smoking commences.

 

The 14.5 is making it happen.

post #5 of 9
Those ribs are looking good! Anything else on with them?
post #6 of 9
Thread Starter 
Mustard ansmjeffs rub for now. I'm gonna slap some sauce on the, for,the last hour. I've got another hour till then. They are wrapped in foil now.
post #7 of 9
Thread Starter 

here are some of the final product.  i was very pleased with it and needed redemption after my last cook (made some dry turkey breasts).

 

 

 

post #8 of 9

Those ribs look great.  Nicely done.

 

Gary

post #9 of 9
Looks like they turned out tasty,congrats!
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