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Ribs for the 4th with Garlic Parmesan Taters

post #1 of 7
Thread Starter 
Ribs and Sides on the 4th.

After cooking most of the wee hrs for 40 and delivering Sandy and I settled in for a Rib Smoke with Spicy Garlic Parmesan taters, fresh tomatoes out of the garden and 3 racks of St. Louis style ribs. One rack was saved for a friends mother who just returned from the hospital and needed a lift of spirits. The wood of choice was pear and a 3.5-2-.25 method was used to take on enough of the mild pear smoke flavor. They were fall off the bone tender and very good but I prefer Pecan on my ribs.

Trimmed, membrane pulled and seasoned:

On the Lang they go:

Garlic Parmesan Taters baked at 350 degrees seasoned with garlic, parmesan cheese, onion and garlic powder, oregano, butter, cayenne pepper and Laureys season salt.

3 racks ready to eat:

The plate:

That sums it up for our simple 4th of July supper. You all have a good one and safe one.
post #2 of 7
Looks and sounds delicious. Happy 4th to you too.
post #3 of 7
Thats a great job there shooter. Another fine smoke you have going. nice potatoes too
post #4 of 7
Great lookin' plate Rick. Enjoy those tomaters that most of us are gonna have to wait another month or so for! biggrin.gif
post #5 of 7

post #6 of 7
good looken chow Rick thanks for the qview.
b.b's and taters are a hit for the 4th
post #7 of 7
Thats look good......
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