st.Louis ribs

Discussion in 'Pork' started by adimauro1988, Feb 7, 2015.

  1. Doing my first st.Louis pork ribs today and a 2 pound fillet of salmon, will post before and after pics, wish me luck
  2. Man those are looking good   

  3. Thanks, hoping for the best
  4. I'll bet that turn out great

  5. It should be good. Keep the pics coming and the lid closed [​IMG].

    Happy smoken.

  6. How are our Ribs coming ?

  7. Theyre gettin there, keepin the smoker temp around 200-210
  8. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I find that I have better success with ribs if I cook in the 240°-250° range. Good luck.
  9. Thanks, im going to bring it up to the 250 range towards the end, only because a buddy of mine back in CT mentioned thats how he does it and his always came out pretty good,but either way im sure it taste good and ill post pics when its done.
  10. I'm a 225 º guy     
  11. Cool     Pop Tarts and Ribs !!!        Color on those ribs are fantastic     Good job

  12. Lol, got to have a pop tart once in a while, they taste better then they look

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