Thursday Ribs

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crewdawg52

Master of the Pit
Original poster
OTBS Member
Feb 7, 2007
1,316
13
Brighton, MI
Trimmed spares. Not St Louis Style, maybe Brighton Style.
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Rubbed with Billy Bones.
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Into the drum for the smoke.
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The Drum.
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More to come! Exciting, isn't it.......
 
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!
 
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
 
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.
 
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