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Saturday nights ribs

Discussion in 'Pork' started by retread, Feb 12, 2011.

  1. retread

    retread Meat Mopper

    Earlier, this thread asked if anyone was smoking anything this weekend.


    I responded that I had pulled a rack of ribs out of the freezer on Wednesday night.

    Here it is:


    Always before I have cut them St Louis style.  This time I decided only to take off the flap and the membrane.

    Here's the other side (with my rub and "applicator" at the top right)


    Fully rubbed (just rub, no mustard) and ready to be wrapped and rest in the fridge:


    Ran it 3-2-1 in the GOSM big block with hickory.  Temp control was more difficult that usual.  It bounced from 205 to 255 and I couldn't get it stabilized.  Little tweaks made big variations, but the job got done!


    and finally:


    Served with salad and french fries.  I think I like them better left whole than cut St Louis style.

    Thanks for looking
  2. tyotrain

    tyotrain Master of the Pit

    great looking Q you have there.. nice job
  3. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Everything about them ribs looks great, I agree I like them whole myself, but that's just my preference.
  4. les3176

    les3176 Master of the Pit

    nice job!! they look great!
  5. bignick

    bignick Meat Mopper

    Nice pull back!  I've always done St. Louis style with spares, too...but now I'm gonna have to try the whole.
  6. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks great. I like em whole too
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man I love ribs! Good job!!
  8. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Wow looks great, that is the result I am always lookin' for.
  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent looking ribs! Good job! I like them whole too.