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Well Hung Ribs

post #1 of 10
Thread Starter 
First time doing ribs on the PBC... St Louis cut ribs seasoned with Tatonka Dust and Everything Rub. Hung and smoked with cherry chips for 3 hours.

At this point the ribs were sauced with LEM's Meat Varnish and spent another hour and a half cooking.

We are used to cooking ribs with indirect heat compared to hanging over direct heat, the ribs tasted excellent but next time will cook longer before we sauce them.

Thanks for looking!
post #2 of 10

They look amazing Mo! Great job. Thumbs Up

post #3 of 10

Excellent looking ribs! 

post #4 of 10
Tasty looking slabs! drool.gif
post #5 of 10
Wow they looked great...Nice smoke!!
post #6 of 10
Ribs look great! Nice smoke!
post #7 of 10

Your ribs look delicious!


Great color!





post #8 of 10

As always--Beautiful Ribs Marty!!:drool----:points:


They look Mighty Tasty from the Den!!:drool


Nice Job1Thumbs Up




post #9 of 10

Dang it Moss,,, them sure look good,,, POINTS


A full smoker is a happy smoker 



post #10 of 10

Looks good, Mossy!



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