Somehow I ended up alone on Father's Day. The wife took our daughter to Edmond to help her brother finish cleaning up his house after moving out a couple weeks ago.
So I stopped by Wally World and grabbed a rack of St. Louis style ribs to smoke up today. Since no one else is here, I guess I'll just have to eat them all myself
I got a late start because I thought I had a half a bag of lump charcoal and hickory chunks left from the last time I smoked a brisket, which was a long time ago apparently. Also, apparently I was mistaken and didn't have ANY. So I had to make an emergency run to go get some. Finally got my ribs on the smoker about 2 1/2 hours later than I wanted.
I'm more of a brisket guy and haven't smoked ribs in a loonng time, probably at least 20 years. Although I do frequently slow cook country style ribs in the crock pot. It's nice because I can put them on in the morning before leaving for work and they are ready to eat when we get home. I used my same basic rub for these: seasoned salt, garlic power, onion powder, course ground pepper and off the self barbecue seasoning.
Not sure how these will turn out.
After 2 hours the temp is between 140 and 160ish depending on where I take it. I rotated them to help even out the cooking. Not planning to foil.
I also whipped up some coleslaw and threw a couple of potatoes on the smoker.
So I stopped by Wally World and grabbed a rack of St. Louis style ribs to smoke up today. Since no one else is here, I guess I'll just have to eat them all myself
I got a late start because I thought I had a half a bag of lump charcoal and hickory chunks left from the last time I smoked a brisket, which was a long time ago apparently. Also, apparently I was mistaken and didn't have ANY. So I had to make an emergency run to go get some. Finally got my ribs on the smoker about 2 1/2 hours later than I wanted.
I'm more of a brisket guy and haven't smoked ribs in a loonng time, probably at least 20 years. Although I do frequently slow cook country style ribs in the crock pot. It's nice because I can put them on in the morning before leaving for work and they are ready to eat when we get home. I used my same basic rub for these: seasoned salt, garlic power, onion powder, course ground pepper and off the self barbecue seasoning.
Not sure how these will turn out.
After 2 hours the temp is between 140 and 160ish depending on where I take it. I rotated them to help even out the cooking. Not planning to foil.
I also whipped up some coleslaw and threw a couple of potatoes on the smoker.
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