or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › St Louis Cut Ribs
New Posts  All Forums:Forum Nav:

St Louis Cut Ribs

post #1 of 9
Thread Starter 

Here's the start of dinner tonight:

 

On the smoker

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

 

Thanks for looking.

post #2 of 9

Looking good!

post #3 of 9
Thread Starter 

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

post #4 of 9
Lookin tasty !
post #5 of 9
Looking great!
post #6 of 9

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

post #7 of 9
I'm in Mike. Just in time I hope.
post #8 of 9
Lucky you. Looks great.
post #9 of 9
Thread Starter 

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

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › St Louis Cut Ribs