• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Ribs for Dinner

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

bworthy

Meat Mopper
Joined
May 1, 2014
Messages
170
Reaction score
102
Location
Folsom, CA
I haven’t smoked anything lately and was craving ribs. Spares trimmed to St. Louis cut, added rub and Tony Chachere’s. Onto the Smoke Hollow with hickory for smoke, spritz with ACV/apple cider mix after about 3 hours. Smoked at 240°, spritzed about every 45 minutes until done, about 5 1/2 hours. Had some friends over for the feast, life is good!

77C0A226-8E85-41C3-B361-81C497DAD005.jpeg 19B808ED-BAF5-4C64-BCC6-6FDA3EACA9C8.jpeg 68F8C5B6-6F4D-4E60-9EBC-9BE1D40A96ED.jpeg
 
Nice job indeed.
 
Looks amazing from this end! Point
 
Beautiful rack 'o ribs, nice bottle of cab, what's not to like? Like, RAY
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Back
Top
Clicky