St. Louis Ribs And Skins With Q-view

[krusher]

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.

 

[pineywoods]

Looks like somebodys gonna be eating good today nice job

 

[morkdach]

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

 

[murraygw]

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

 

[krusher]

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

 

[smokey bryan]

great looking ribs

 

[cowgirl]

Sure looks good Krusher!!

 

[krusher]

here it is all said and done, can't stay long cause IT'S TIME TO EAT !!!

hope everyone has a good night









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