St. Louis Spare Ribs and Smoked Potato Salad

[5oclocksomewher]

It's been a little while since I had ribs and I was thinking about them for a while, so I just fired up the chargriller and threw on some ribs and potatoes.

image.jpg

• 5oclocksomewher
• Sep 8, 2014

image.jpg

• 5oclocksomewher
• Sep 8, 2014

image.jpg

• 5oclocksomewher
• Sep 8, 2014

 

[pc farmer]

 

[5oclocksomewher]

One hour into smoke and cruising along at 275. Spritzed with ACV/AJ.

image.jpg

• 5oclocksomewher
• Sep 8, 2014

image.jpg

• 5oclocksomewher
• Sep 8, 2014

 

[oldschoolbbq]

Got a weally nice start on them , I'll hang for the finish . . .

.

Later . . .

 

[5oclocksomewher]

Thanks Stan. I thought you'd be busy with your man cave project. It's lookin good.

 

[5oclocksomewher]

Two hours into smoke. Spritzed ribs again and time to take potatoes off.

image.jpg

• 5oclocksomewher
• Sep 8, 2014

 

[pc farmer]

What ya doing with the taters?

 

[5oclocksomewher]

Smoked potato salad. After having it smoked, I can't have it any other way.

 

[5oclocksomewher]

Ribs 3 hours in. Spritzed again. Smoked potato salad is done. Still smoking in 275 area. IT on the ribs is about 170 with my Thermapen. I like to take them to about 195 IT. Probably another hour or so befor finished. Buster, my faithful smoking companion is waiting patiently.

image.jpg

• 5oclocksomewher
• Sep 8, 2014

image.jpg

• 5oclocksomewher
• Sep 8, 2014

image.jpg

• 5oclocksomewher
• Sep 8, 2014

 

[chef willie]

awesome looking as usual.....looks like I gotta smoke me up some taters now....YUM......good job.....Willie

 

[5oclocksomewher]

Thanks so much Willie. I love smoked potato salad. The smoke flavor just takes it to a whole new level.

 

[disco]

Great looking meal!

Disco

 

[5oclocksomewher]

Thanks Disco. Four hours in, IT around low 180's. One more hour should do it.

image.jpg

• 5oclocksomewher
• Sep 8, 2014

 

[disco]

Thanks Disco. Four hours in, IT around low 180's. One more hour should do it.

image.jpg

• 5oclocksomewher
• Sep 8, 2014

Dang, it would take me longer than that to get there. Have a sip with your ribs for me.

 

[5oclocksomewher]

4 1/2 hours in. Ribs sauced. It took a little longer than I thought. The pit temp dropped. I'm trying new charcoal, Stubbs all natural. It's ok, but Kingsford Competition briquettes is what works best in my pit. I should have stuck with it. Oh well, smoke and learn.

image.jpg

• 5oclocksomewher
• Sep 8, 2014

 

[5oclocksomewher]

Five Hours.... Ribs Done!!!

image.jpg

• 5oclocksomewher
• Sep 8, 2014

image.jpg

• 5oclocksomewher
• Sep 8, 2014

 

[5oclocksomewher]

Oh man....life is good!!!

image.jpg

• 5oclocksomewher
• Sep 8, 2014

 

[5oclocksomewher]

Perfect Bite Thru!!!

image.jpg

• 5oclocksomewher
• Sep 8, 2014

 

[pc farmer]

Looks perfect.

 

[5oclocksomewher]

Looks perfect.

Thanks so much Adam.....was very pleased with the end product. The last few times I haven't wrapped my ribs, and I think they turn out better for me that way.