St. Louis and Baby Back

[dnic]

About to season up one rack of each St. Louis and Baby Back ribs. I'm going to let them simmer in the fridge until about 1pm, and then smoke them for about 5-6 hours at 225*. The rub is all just by eyeball, including mostly brown sugar, but also black pepper, salt, cayenne, paprika, nutmeg, mustard, allspice, garlic powder, ginger, sage, thyme, white pepper, and cinnamon. I'll post up some pics for those unable to smoke today!

 

[pops6927]

I'll be watching!  Looks like some meaty ribs!

 

[dnic]

Finally got them on, although an hour late. I wish I would have gotten a rack of lamb too, but a little late for that. All that dry rub has turned into juicy goodness.

 

[dnic]

Here we are at 2.5 hours.. Looking and smelling tastey

 

[johnnie walker]

Those ribs are looking mighty tasty!

 

[rdknb]

can't wait for the finished pictures, looking good.

 

[dnic]

4 hour mark. Lookin' better!

 

[jp61]

Should be getting pretty close.... I can almost smell them from here! 

 

[dnic]

It took about six hours... Here's the final product!

 

[jp61]

They look delicious!!! Congrats on a great smoke!

 

[smokinhusker]

Great looking ribs!!! 

 

[smokedinstl]

 

[gersus]

Love the color on them! I wish I could grab some off my screen!

 

[dnic]

Thanks everyone!