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St. Louis Ribs And Skins With Q-view

post #1 of 8
Thread Starter 
I decided to have some ribs today. I trimmed them up st. louis style and coated them with mustard and rub. gonna be smokin with apple and hickory. Got the biggest red potatoes I have ever seen the other day and baked them and hollowed them out and filled them with chipolte white cheddar cheese. I had a bratty left from lunch so I sliced that up and put some on the top and some on the bottom.

here are some pics of before and during, last shots are when I pulled them for foiling. last hour of foil I will smoke the taters with some hawaiin mesquite.





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post #2 of 8
Looks like somebodys gonna be eating good today nice job
post #3 of 8
sweet looked grub i like tatters twice baked thank for the pics
post #4 of 8

quick question

Do you wrap your ribs afterwards, and how long did it take to smoke the ribs
post #5 of 8
Thread Starter 
yes I foil for 2 hours, the 3-2-1 is gospel for me. 3 hours at 225-250, pull them and foil them,, back on for 2 hours (be sure to spray with apple juice before foiling ) and then unwrap them and put them back n the smoker for 1 hour to firm them up
post #6 of 8
great looking ribs
post #7 of 8
Sure looks good Krusher!!PDT_Armataz_01_37.gif
post #8 of 8
Thread Starter 

Time To Eat !!!!!

here it is all said and done, can't stay long cause IT'S TIME TO EAT !!!

hope everyone has a good night









[img=http://img213.imageshack.us/img213/9892/img0012ld3.th.jpg]


[img=http://img75.imageshack.us/img75/1530/img0013ua3.th.jpg]
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