St. Louis Ribs and Smoked Mac & Cheese

Discussion in 'Pork' started by one eyed jack, Jul 19, 2015.

  1. one eyed jack

    one eyed jack Master of the Pit

    Today's smoke started Saturday when I took some elbow Mac over to my GF's barn to cold smoke while I worked on a couple projects.





    Got up early this morning and whipped up a Blueberry Cobbler





    Built a 7 hour snake in the Weber kettle.  About 70 briquettes + 10 or 12 in the chimney.







    Soup's on.  St. Louis ribs this time around.  No wrapping.  Nekid smoke.  The probe in the ribs was a failed experiment.  I don't use a therm for ribs and won't do it again.



    About 4 hours in



    Back to work on the smoked Mac & Cheese.  Got out some of my smoked cheese from back in the cooler weather and the smoked Mac from Saturday.





    Outa the oven

    .

    Ribs are done





    Chow time



    And dessert



    I'm stuffed, but happy.
     
    waterinholebrew likes this.
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks great,especially that cobbler!!
     
  3. one eyed jack

    one eyed jack Master of the Pit

    Thanks B-one.  I am getting a good bit of experience with the cobblers.
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Real tasty lookin meal ! Nice smoke ! Thumbs Up
     
  5. one eyed jack

    one eyed jack Master of the Pit

    Thanks WHB.  Appreciate your checking it out.
     

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