St. Louis Ribs And Skins With Q-view

Discussion in 'Pork' started by krusher, Jul 6, 2008.

  1. krusher

    krusher Smoking Fanatic OTBS Member

    I decided to have some ribs today. I trimmed them up st. louis style and coated them with mustard and rub. gonna be smokin with apple and hickory. Got the biggest red potatoes I have ever seen the other day and baked them and hollowed them out and filled them with chipolte white cheddar cheese. I had a bratty left from lunch so I sliced that up and put some on the top and some on the bottom.

    here are some pics of before and during, last shots are when I pulled them for foiling. last hour of foil I will smoke the taters with some hawaiin mesquite.

  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like somebodys gonna be eating good today nice job
  3. morkdach

    morkdach Master of the Pit OTBS Member

    sweet looked grub i like tatters twice baked thank for the pics
  4. murraygw

    murraygw Fire Starter

    Do you wrap your ribs afterwards, and how long did it take to smoke the ribs
  5. krusher

    krusher Smoking Fanatic OTBS Member

    yes I foil for 2 hours, the 3-2-1 is gospel for me. 3 hours at 225-250, pull them and foil them,, back on for 2 hours (be sure to spray with apple juice before foiling ) and then unwrap them and put them back n the smoker for 1 hour to firm them up
  6. great looking ribs
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Sure looks good Krusher!![​IMG]
  8. krusher

    krusher Smoking Fanatic OTBS Member

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