Ribs for the 4th with Garlic Parmesan Taters

Discussion in 'Pork' started by shooterrick, Jul 4, 2009.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Ribs and Sides on the 4th.

    After cooking most of the wee hrs for 40 and delivering Sandy and I settled in for a Rib Smoke with Spicy Garlic Parmesan taters, fresh tomatoes out of the garden and 3 racks of St. Louis style ribs. One rack was saved for a friends mother who just returned from the hospital and needed a lift of spirits. The wood of choice was pear and a 3.5-2-.25 method was used to take on enough of the mild pear smoke flavor. They were fall off the bone tender and very good but I prefer Pecan on my ribs.

    Trimmed, membrane pulled and seasoned:

    On the Lang they go:

    Garlic Parmesan Taters baked at 350 degrees seasoned with garlic, parmesan cheese, onion and garlic powder, oregano, butter, cayenne pepper and Laureys season salt.

    3 racks ready to eat:

    The plate:

    That sums it up for our simple 4th of July supper. You all have a good one and safe one.
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks and sounds delicious. Happy 4th to you too.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Thats a great job there shooter. Another fine smoke you have going. nice potatoes too
  4. rivet

    rivet Master of the Pit OTBS Member

    Great lookin' plate Rick. Enjoy those tomaters that most of us are gonna have to wait another month or so for! [​IMG]
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member


  6. morkdach

    morkdach Master of the Pit OTBS Member

    good looken chow Rick thanks for the qview.
    b.b's and taters are a hit for the 4th
  7. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Thats look good......

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