St. Louis spares(and a side of chicken)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

cliffcarter

Master of the Pit
Original poster
OTBS Member
Feb 28, 2010
2,277
258
Old Town, Maine
  • Like
Reactions: blitzen
The finished ribs-





Best ribs I've done in a while, cooked at 250°(mostly) straight thru with no foil
icon14.gif


Thanks for lookin'.
icon_biggrin.gif
 
yahoo.gif
Great looking food. Question did you pull the membrane or not. I don't foil anything either. But I'm going to try Smoking Al's way next time I think. He doesn't

pull the membrane and they look good.

points1.png


Warren
 
Nice cook! The chicken and ribs both look great!
Points for working 2 cookers at once...
I pull the membrane if it comes off easy, but if it's a struggle I blow it off. Haven't really seen much difference.
 
Can you say perfection Have to be the nicest ribs I have seen Points

Richie
 
Nice Job, everything looks great. I like my Ribs with a side of meat too.  
points1.png


Gary
 
Man! Those look the best. I always did ribs naked all the way through, started in 80's. Just for us, rub the night before. Here comes the competition, and we are all copycats. Learn as you go. Did Triggs  loved it for a while. 3-2- 1. Back to no foil. Just as tender and tasty.
icon14.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky