St Louis Cut Ribs

[mike5051]

Here's the start of dinner tonight:

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• mike5051
• May 17, 2015

006.jpg

• mike5051
• May 17, 2015

On the smoker

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• mike5051
• May 17, 2015

Using the lid thermometer as a gauge, ribs will be done when they pass the bend test.

Thanks for looking.

 

[noboundaries]

Looking good!

 

[mike5051]

4 Hours in, added 4 leg quarters for the next two hours.

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• mike5051
• May 17, 2015

 

[Rafter H BBQ]

Lookin tasty !

 

[b-one]

Looking great!

 

[aceoky]

Some fine eating before too much longer!!!!!!!!

 

[rmmurray]

I'm in Mike. Just in time I hope.

 

[bryce]

Lucky you. Looks great.

 

[mike5051]

Sorry for the delay for the plate view, life got in the way.  The leg quarter was the star, bite thru skin and moist and juicy.  My first smoked chicken, always done it on the grill previously. I added the leg quarters and red potatoes for the final two hours, the taters needed more time to get creamy.

Mike

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• mike5051
• May 19, 2015