FINISHED First St. Louis Ribs

sandyut

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• May 2, 2015

• #1

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

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• sandyut
• May 2, 2015

 

Last edited: May 3, 2015

timberjet

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• May 2, 2015

• #2

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

 

damon555

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• May 2, 2015

• #3

timberjet said:

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

Click to expand...

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

 

sandyut

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• May 2, 2015

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

Trimmed and cut

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• sandyut
• May 2, 2015

Mustard and Rub applied

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• sandyut
• May 2, 2015

Racked in kitchen

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• sandyut
• May 2, 2015

and the smoking commences.

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• sandyut
• May 2, 2015

The 14.5 is making it happen.

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• sandyut
• May 2, 2015

 

b-one

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• May 2, 2015

• #5

Those ribs are looking good! Anything else on with them?

 

sandyut

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• May 2, 2015

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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.

 

sandyut

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• May 3, 2015

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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).

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• sandyut
• May 3, 2015

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• sandyut
• May 3, 2015

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• sandyut
• May 3, 2015

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• sandyut
• May 3, 2015

 

GaryHibbert

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• May 3, 2015

• #8

Those ribs look great.  Nicely done.

Gary

 

b-one

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• May 3, 2015

• #9

Looks like they turned out tasty,congrats!