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  1. psax88

    Pork Butt & Ribs

    I would do the ribs below the butt...let the fat from the Butt drip all over them ribs and add flavor! Ribs will probably cook much faster than the butt though, so if you want them done at the same time I would start the butt 2-3 hours before the ribs. Post some pics when they're done!
  2. psax88

    St. Louis Ribs w/ Q-View

    Haha sorry for all the vulgarity. Was trying a little too hard to be humorous I suppose. Also, Just want to let the record show that I'm 27 so referencing a 20 year old's unmentionables is slightly less creepy when put into that context (I'm assuming you thought I was like 40 or something)...
  3. psax88

    St. Louis Ribs w/ Q-View

    Due to the overwhelming response, I felt the need to post the finished product (albeit a bit delayed). They were a huge hit!
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    Ribs 11.jpg

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    • Album: St. Louis Ribs w/ Q-View
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    Ribs 10.jpg

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    • Album: St. Louis Ribs w/ Q-View
  6. Ribs 9.jpg

    Ribs 9.jpg

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    • Album: St. Louis Ribs w/ Q-View
  7. psax88

    Anyone can to share

    Damn, that does sound good! You should post a pic of it when it's done.
  8. psax88

    St. Louis Ribs w/ Q-View

    Alright everyone, first update. About 2.5 hours into the smoke, here's the ribs. I'm going to wrap them in a sprayed foil pretty soon. Doing the 3-2-1 method because the lady likes them fall off the bone.
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    Ribs 8.jpg

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    Ribs 7.jpg

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    • Album: St. Louis Ribs w/ Q-View
  11. psax88

    Anyone can to share

    No problem. If you want to add more heat just put in like 1 tsp of Cumin. My girlfriend doesn't like Cumin so I don't get to use it in there anymore :(
  12. psax88

    60 lbs of Butt in my MES40...with ROOM

    Holy moly that's a lot of meat!! Looks excellent though!
  13. psax88

    Anyone can to share

    http://www.smokingmeatforums.com/t/201589/st-louis-ribs-w-q-view I just posted that today, it includes my rub recipe as well as my methods of prepping/smoking the ribs. This rub definitely has a good kick to it but also leaves a very sweet flavor to the meat as well. Happy smoking!
  14. psax88

    St. Louis Ribs w/ Q-View

    Oh yeah, for those of you wondering I'm using a MES30 for my smoker. I'm loading the wood chip tray with maple chips, and filled the tube smoker with a mix of hickory and cherry pellets.
  15. St. Louis Ribs w/ Q-View

    St. Louis Ribs w/ Q-View

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  16. psax88

    St. Louis Ribs w/ Q-View

    Good day fellow smoke enthusiasts, Just bought an A-Maze-N 12" tube smoker, and am trying out my first smoke with it today! I've decided to go with a big ol' rack of St. Louis ribs. My hope is to have these babies as tender and juicy as a 20 year old girl's you-know-what after she's gone a...
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    • Forum: Pork
  17. Ribs 3.jpg

    Ribs 3.jpg

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    Ribs 4.jpg

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    Ribs 5.jpg

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  20. psax88

    Smoked Pulled Pork (My first Thread)

    Thanks Foamheart! You are correct, by the way. Definitely not my first 
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