Saturday nights ribs

[retread]

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

http://www.smokingmeatforums.com/fo...dy-for-the-weekend-anyone-smoking#post_594880

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

 

[tyotrain]

great looking Q you have there.. nice job

 

[meateater]

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

 

[les3176]

nice job!! they look great!

 

[bignick]

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

 

[bmudd14474]

Looks great. I like em whole too

 

[realtorterry]

Man I love ribs! Good job!!

 

[rp ribking]

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

 

[SmokinAl]

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