- Jun 28, 2022
- 1,813
- 2,336
I haven't smoked ribs in quite a while and I wanted to test some of last fall's post oak so I bought a slab of Natural St. Louis style ribs and smoked them for 5-hours and they came out mighty tasty!!!
SPOG and this is after in the smoker for a little bit.
Nice thin blue smoke from that 12% moisture post oak.
A little ways along taking on some color.
A nice extra treat that I love - smoked Johnsonville hot Italian sausages - man these are good and they were cooked perfect. Smoking them really kicks up the hot pepper heat! I could eat all 5 of these easy!
Nice even temps across the smoker (man it is dusty here in Texas the smoker needs a bath!).
And here are the ribs finished - passed the bend test perfect - moist, falling apart (backyard ribs not competition ribs), and taste great!
Post oak smoked St Louis ribs by RS.
SPOG and this is after in the smoker for a little bit.
Nice thin blue smoke from that 12% moisture post oak.
A little ways along taking on some color.
A nice extra treat that I love - smoked Johnsonville hot Italian sausages - man these are good and they were cooked perfect. Smoking them really kicks up the hot pepper heat! I could eat all 5 of these easy!
Nice even temps across the smoker (man it is dusty here in Texas the smoker needs a bath!).
And here are the ribs finished - passed the bend test perfect - moist, falling apart (backyard ribs not competition ribs), and taste great!
Post oak smoked St Louis ribs by RS.