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Ribs Part 2w/ Qview

post #1 of 12
Thread Starter 
Last week I sucessfully smoked meat for the first time...thanks to this forum. This week, I'm doing more ribs St. Louis style ..aanndd another fattie...or two. I'll keep ya's posted! The last pic is a load of wood I bought from a friend of my brothers. I have Oak, Cherry, Pecan, and Hickory. I'm doing todays smoke with Hickory
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post #2 of 12
Lots of good lookin smokes goin on today! Ribs look great so far! PDT_Armataz_01_37.gif
post #3 of 12
Nice!!!!
Keep them pics coming..
post #4 of 12
Very nice, the variety of wood ya got will make those things taste so good!
post #5 of 12
Looking good PDT_Armataz_01_37.gif
post #6 of 12
Does look nice!!
post #7 of 12
Thread Starter 

Fattie Pic

The fattie(s) came off at about 2hrs, 30 minutes. YUM! Toms are from our garden...Creoles...
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post #8 of 12
Yum!

Take care, have fun, and do good!

Regards,

Meowey
post #9 of 12
Dang, I shoulda done a fatty earlier. I chose to smoke some salt instead. That looks great and I bet it tastes great too!
post #10 of 12
Looks great PDT_Armataz_01_37.gif
post #11 of 12
Thread Starter 

Finished Product

Here's the Spares, St.Louis style. They actually took about 5 hours to get to 175 degrees. The other parts took right at 6 hours. I also threw on 12 boneless chicken breasts for good measure after the fatties came off. Why waste all that grill space, eh?
PDT_Armataz_01_28.gif
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post #12 of 12
way to go nick!!! hope mine turn out as well as yours, let ya know in a cuple hrs after supper. great job!!!
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