St Louis Cut Ribs

mike5051

Master of the Pit

Original poster

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Feb 7, 2015

4,210

702

New Orleans LA

• May 17, 2015

• #1

Here's the start of dinner tonight:

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• mike5051
• May 17, 2015

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• mike5051
• May 17, 2015

On the smoker

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• mike5051
• May 17, 2015

Using the lid thermometer as a gauge, ribs will be done when they pass the bend test.

Thanks for looking.

 

noboundaries

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Sep 7, 2013

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Roseville, CA, a suburb of Sacramento

• May 17, 2015

• #2

Looking good!

 

mike5051

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Thread starter

Feb 7, 2015

4,210

702

New Orleans LA

• May 17, 2015

• #3

4 Hours in, added 4 leg quarters for the next two hours.

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• mike5051
• May 17, 2015

 

Rafter H BBQ

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Jun 18, 2013

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S.E. Idaho

• May 17, 2015

• #4

Lookin tasty !

 

b-one

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Aug 31, 2014

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Michigan

• May 17, 2015

• #5

Looking great!

 

aceoky

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Jul 7, 2014

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• May 17, 2015

• #6

Some fine eating before too much longer!!!!!!!!

 

rmmurray

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Mar 21, 2015

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Rock Hill, SC

• May 17, 2015

• #7

I'm in Mike. Just in time I hope.

 

bryce

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Jun 15, 2012

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Olympia, Wa

• May 17, 2015

• #8

Lucky you. Looks great.

 

mike5051

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Feb 7, 2015

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New Orleans LA

• May 19, 2015

• #9

Sorry for the delay for the plate view, life got in the way.  The leg quarter was the star, bite thru skin and moist and juicy.  My first smoked chicken, always done it on the grill previously. I added the leg quarters and red potatoes for the final two hours, the taters needed more time to get creamy.

Mike

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• mike5051
• May 19, 2015