Best cook yet.

[bmericle11]

It has been a while since I have posted, but this past Sunday I smoked some St. Louis style spare ribs. And I have to say I don’t think I have had anything go so right in my life. Aside the day I got married lol.

I did something a little different this time. I seasoned ribs with a bearded butchers original recipie bbq rub the day before and wrapped them in plastic wrap and put them in the fridge for 24 hours. The next day I decided to do something else a little different. I went with 2-2-1 instead of 3-2-1. Wrapped them in foil after the first 2 hours with more rub, homemade bbq sauce, and butter. After the next 2 hours I put them back on the grill and turned up the head to about 350 for maybe 20 minutes. That last part is a guess as I got busy with other things and forgot about them.

these were probably THE BEST ribs I have smoked yet

 

[Gonna Smoke]

Well they sure do look good...

 

[Brokenhandle]

Looks good to me as well! Nothing wrong with being forgetful lol!

Ryan

 

[bauchjw]

Definately crushed those! Congrats on getting married!

 

[TNJAKE]

Heck yeah bud. Some good looking ribs for sure

 

[mcokevin]

Great looking rack. Nice pull back. I’m impressed they lasted long enough to get a photo!

 

[bmericle11]

Great looking rack. Nice pull back. I’m impressed they lasted long enough to get a photo!

They almost didn’t. I had to have the friend I was cooking for remind me to take a pic before cutting them

 

[Fueling Around]

Looks good from here.
Cooked on a kamado style judging by the grate?

 

[pineywoods]

They look outstanding. You are right with St Louis style you should be 2-2-1 or close to it they are closer to the size of baby backs than full spares.
Next time right it all down so you can repeat it everytime. Keeping a log of every cook and what went right and wrong what you would want to change and ingredients used helps a great deal with repeating your successes

 

[Fueling Around]

They almost didn’t. I had to have the friend I was cooking for remind me to take a pic before cutting them

We like cut and serving photos, too.
I'm horrible about the serving photos

 

[Sven Svensson]

Congratulations on the stellar cook. And like pineywoods says, write it all down. You’ll be very glad you did.

 

[912smoker]

Fine looking ribs for sure ! Great color

Keith

 

[Colin1230]

Great looking ribs on that Akorn! Congrats on a killer cook.

 

[bmericle11]

They look outstanding. You are right with St Louis style you should be 2-2-1 or close to it they are closer to the size of baby backs than full spares.
Next time right it all down so you can repeat it everytime. Keeping a log of every cook and what went right and wrong what you would want to change and ingredients used helps a great deal with repeating your successes

I have it all down in my phone or everything I did on all my cooks. It was advice given to me by my father in law and a lot of people on here.

 

[bmericle11]

Looks good from here.
Cooked on a kamado style judging by the grate?

Yes. On a chargriller akorn

 

[DRKsmoking]

Looks great...never a problem when ribs are on the menu

David