Superbowl LI - St.Louis Ribs (and other) on the Tractor

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JckDanls 07

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
Sep 10, 2011
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Tampa area, Florida.
ok.. so I haven't posted a smoke in forever... I'm not one that's big on taking pictures ... but I got a few this time (except one) ...

All rub'd with Meowey's rub... tweaked a lil bit for us ( http://www.smokingmeatforums.com/t/100610/meowys-rub#post_564129 ) ..

The Tractor... (more pics > http://www.smokingmeatforums.com/t/255846/120-gal-reverse-flow-not-your-normal-build-done )



13 slabs of St.Luis Style and some CSR's


Took ribs off as they reached 195` IT (thanks Smokin Al, works perfect )... shuffled them around every hour to help them cook evenly ... went nekkid the whole way .... added some pork shotz as some of the ribs came off




Here's where everybody can give me grief ...

I forgot the money shot

Told ya I wasn't big on taking pictures ...

Thanks for looking ....
 
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Man, I don't need to see mashed taters and green beans to recognize some fine Q! The money shot is already there...JJ
 
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WOW.   That tractor cooker is awesome as well as the food.
 
Those are some killer looking ribs Keith!

I love that smoker you built!

It sure looks like your putting out some fantastic Q with it!

icon14.gif


Al
 
Holy cow all those pictures look good!

What are those pork shots in the last picture?? They look so good I want to fill a bowl up and eat them like popcorn.
 
Those are some killer looking ribs Keith!

I love that smoker you built!

It sure looks like your putting out some fantastic Q with it!

Thumbs Up

Al

Thanks Al... like I said.. I'm having a blast with it... took it to the BBQ Comp at the Fair and got a lot of looks and compliments... thanks for looking

Holy cow all those pictures look good!

What are those pork shots in the last picture?? They look so good I want to fill a bowl up and eat them like popcorn.

RH.. the pork shotz are made by slicing you favorite sausage into 1/2" slices... cut a pound of bacon in half and then use a piece of bacon and wrap it around the sausage (layed flat) and put a toothpick through it to hold the bacon in place... this will form a cup on the top side.. mix your favorite rub (1 part) with brown sugar (2 parts) ... fill the cup with this mixture and then smoke for a couple of hrs at 225` ... the sugar will caramelize after cooling.. they are pretty addicting... Thanks for looking Bub....
 
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