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Thursday Ribs

post #1 of 9
Thread Starter 
Trimmed spares. Not St Louis Style, maybe Brighton Style. PDT_Armataz_01_24.gif

Rubbed with Billy Bones. PDT_Armataz_01_11.gif

Into the drum for the smoke. PDT_Armataz_01_34.gif

The Drum. PDT_Armataz_01_13.gif

More to come! Exciting, isn't it.......
post #2 of 9
yumm-sure looks good
post #3 of 9
Looks great. I might have to do ribs this weekend if I can free up my Saturday.
post #4 of 9
Thread Starter 
Finished after about 5 + 25 minutes in the drum. Flipped every 45 minutes and spritzed with apple juice.

Ribs sliced.

Very good, but not great. Got to keep practicing....BTW, no foil. Au Natural with the drum!
post #5 of 9
Geoff........i see you left the top bone in/on........the chine bone?

do you like your ribs that way?

i got some ribs, back when i first joined this site, that had that bone in it.....and didn't realize what was going on......to me, tho i didn't know bout it, was a pain in the backside...........but it does seem like it gives the ribs more meat
post #6 of 9
Thread Starter 
Normally I St Louis my spares (removing the "knuckles" at the top of the ribs..for those not familiar with StL style). Just didn't feel like it today. Wanted some real "Pigcicles" as Pigcicles likes to say!! Just took the sternum/breast bone part off, skirt on the back, and trimmed to look "purdy". Easier slicing that way.
post #7 of 9
They look great.
post #8 of 9
Mighty fine vittles, mighty fine indeed!
post #9 of 9


Awesome food:-) I also love the BDS stencil on your smoker, really cool!
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