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Inagural Smoke on the Lang 48 Patio....St. Louis Spares!

post #1 of 10
Thread Starter 

Seasoned up my newly delivered Lang 48 patio yesterday and took it out for a test drive today in the form on St. Louis spares.  Rubbed them up w/ my pork rub, smoked w/ some peach wood and can say without a doubt these were the best ribs I've made to date.

 

Some beautiful spares trimmed up St. Louis style from Sam's Club

 

All rubbed up w/ my pork rub waiting to go in the smoker

 

The chef's treats to snack on while waiting for the ribs to finish

 

All sauced up with my drunken bbq sauce coming off the pit, sorry no pics during the cook process.  Wanted to learn how the pit runs which I found out is like a dream!

 

Finally all carved up

post #2 of 10

Great looking ribs and again, congratulations on the new pit!!

post #3 of 10

Now when you smoke such great food you have to wonder, is it you, or the Lang?  Congrats on the new grill!

post #4 of 10

GAD, :points:Nice looking ribs!

post #5 of 10

Great looking smoke on your new smoker! Congrats!

post #6 of 10

Great Job! those spares look delicious. Congrats on the new lang.

 

I'm gonna buy one next month and this is just another example of satisfied owner just lets me know it will be a great purchase. thanks!

 

keep the qview coming!

 

Happy Smoking

phatbac

post #7 of 10

Congrats on the new rig!

post #8 of 10

Great looking ribs on the first try with the Lang. :points:

 

How long was the total smoke? Temp?

 

Larry

post #9 of 10
Thread Starter 

Thanks everyone!  I honestly wish I wouldn't have waited this long to make the jump, but better late than never right?  You won't regret it phatbac, it's one of the best investments I've made and can say so w/o a doubt even though I've only used it once.

Quote:
Originally Posted by twoalpha View Post
 

Great looking ribs on the first try with the Lang. :points:

 

How long was the total smoke? Temp?

 

Larry

 Larry, it was a modified version of the 3-2-1 method.  Temp was between 225-250, spent 2.5 hrs in the smoke, foiled w/ butter, brown sugar and honey for 1.5 hrs and then sauced and put back in for another hr.  I went more with sight and texture versus those set times.

post #10 of 10

Nice work. I love my Lang 60 deluxe.

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