Inagural Smoke on the Lang 48 Patio....St. Louis Spares!

Discussion in 'Pork' started by grillin_all_day, Jul 25, 2015.

  1. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Seasoned up my newly delivered Lang 48 patio yesterday and took it out for a test drive today in the form on St. Louis spares.  Rubbed them up w/ my pork rub, smoked w/ some peach wood and can say without a doubt these were the best ribs I've made to date.

    Some beautiful spares trimmed up St. Louis style from Sam's Club

    All rubbed up w/ my pork rub waiting to go in the smoker

    The chef's treats to snack on while waiting for the ribs to finish

    All sauced up with my drunken bbq sauce coming off the pit, sorry no pics during the cook process.  Wanted to learn how the pit runs which I found out is like a dream!

    Finally all carved up

    crazymoon and twoalpha like this.
  2. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Great looking ribs and again, congratulations on the new pit!!
  3. aggie94

    aggie94 Smoking Fanatic

    Now when you smoke such great food you have to wonder, is it you, or the Lang?  Congrats on the new grill!
    Last edited: Jul 27, 2015
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    GAD, [​IMG]Nice looking ribs!
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking smoke on your new smoker! Congrats!
  6. phatbac

    phatbac Master of the Pit

    Great Job! those spares look delicious. Congrats on the new lang.

    I'm gonna buy one next month and this is just another example of satisfied owner just lets me know it will be a great purchase. thanks!

    keep the qview coming!

    Happy Smoking

  7. Congrats on the new rig!
  8. twoalpha

    twoalpha Smoking Fanatic

    Great looking ribs on the first try with the Lang. [​IMG]

    How long was the total smoke? Temp?

  9. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Thanks everyone!  I honestly wish I wouldn't have waited this long to make the jump, but better late than never right?  You won't regret it phatbac, it's one of the best investments I've made and can say so w/o a doubt even though I've only used it once.
     Larry, it was a modified version of the 3-2-1 method.  Temp was between 225-250, spent 2.5 hrs in the smoke, foiled w/ butter, brown sugar and honey for 1.5 hrs and then sauced and put back in for another hr.  I went more with sight and texture versus those set times.
  10. cats49er

    cats49er Meat Mopper

    Nice work. I love my Lang 60 deluxe.

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