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St. Louis Ribs and Smoked Mac & Cheese

post #1 of 5
Thread Starter 

Today's smoke started Saturday when I took some elbow Mac over to my GF's barn to cold smoke while I worked on a couple projects.

 

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Got up early this morning and whipped up a Blueberry Cobbler

 

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Built a 7 hour snake in the Weber kettle.  About 70 briquettes + 10 or 12 in the chimney.

 

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Soup's on.  St. Louis ribs this time around.  No wrapping.  Nekid smoke.  The probe in the ribs was a failed experiment.  I don't use a therm for ribs and won't do it again.

 

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About 4 hours in

 

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Back to work on the smoked Mac & Cheese.  Got out some of my smoked cheese from back in the cooler weather and the smoked Mac from Saturday.

 

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Outa the oven

 

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Ribs are done

 

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Chow time

 

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And dessert

 

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I'm stuffed, but happy.

post #2 of 5
Looks great,especially that cobbler!!
post #3 of 5
Thread Starter 

Thanks B-one.  I am getting a good bit of experience with the cobblers.

post #4 of 5
Real tasty lookin meal ! Nice smoke ! icon14.gif
post #5 of 5
Thread Starter 

Thanks WHB.  Appreciate your checking it out.

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