Ribs Part 2w/ Qview

Discussion in 'Pork' started by nick, Jun 14, 2008.

  1. nick

    nick Meat Mopper

    Last week I sucessfully smoked meat for the first time...thanks to this forum. This week, I'm doing more ribs St. Louis style ..aanndd another fattie...or two. I'll keep ya's posted! The last pic is a load of wood I bought from a friend of my brothers. I have Oak, Cherry, Pecan, and Hickory. I'm doing todays smoke with Hickory
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  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Lots of good lookin smokes goin on today! Ribs look great so far! [​IMG]
     
  3. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Nice!!!!
    Keep them pics coming..
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Very nice, the variety of wood ya got will make those things taste so good!
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looking good [​IMG]
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Does look nice!!
     
  7. nick

    nick Meat Mopper

    The fattie(s) came off at about 2hrs, 30 minutes. YUM! Toms are from our garden...Creoles...
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  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Yum!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  9. tmw611

    tmw611 Smoke Blower SMF Premier Member

    Dang, I shoulda done a fatty earlier. I chose to smoke some salt instead. That looks great and I bet it tastes great too!
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great [​IMG]
     
  11. nick

    nick Meat Mopper

    Here's the Spares, St.Louis style. They actually took about 5 hours to get to 175 degrees. The other parts took right at 6 hours. I also threw on 12 boneless chicken breasts for good measure after the fatties came off. Why waste all that grill space, eh?
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  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    way to go nick!!! hope mine turn out as well as yours, let ya know in a cuple hrs after supper. great job!!!
     

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