Rib ends.

sparks65

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Original poster

Jan 15, 2017

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57

• Aug 14, 2017

• #1

I cleaned out the freezer Sat PM and smoked up a bunch of side rib ends and a rack of BB.  3-2-1 for the BB and just 3 hrs in the smoke for the rib ends.  They went back to the freezer and we had the BB for dinner.  No plate up pics I'm afraid.  Turned out not to bad.

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• sparks65
• Aug 14, 2017

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• sparks65
• Aug 14, 2017

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• Aug 14, 2017

• #2

Looks good. My family like St. Lois Ribs. I cut full racks. The Ribs get smoked and Ends and Sternum meat get a Char Siu marinade for Pork Fried Rice and other Chinese Pork dishes...JJ

 

sparks65

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Original poster

Thread starter

Jan 15, 2017

49

57

• Aug 14, 2017

• #3

As an addendum to my post.  It wasn't 3-2-1, it was more like 3-45-40.  2 hrs in the foil is way to long, and I only mopped it twice. So 20 per mop is more than sufficient.