Teaser

[chilerelleno]

Six (6) racks of St. Louis cut ribs ready for the smoker!

 

[jcam222]

I'm in for the ride

 

[SmokinEdge]

I’ll jump in the back. Looks like someone is already eyeballing them pretty hard, lol.

 

[JLinza]

Im in...

 

[civilsmoker]

I’ll spy…..but I don’t own a drone

 

[sandyut]

oh yes, im all in!

 

[bigfurmn]

I’ll spy…..but I done own a drone

After reading some other threads over the years, I don't think I'd fly a drone over @chilerelleno place. Might lose the drone.

 

[chilerelleno]

After reading some other threads over the years, I don't think I'd fly a drone over @chilerelleno place. Might lose the drone.

PULL! BANG! BANG!BANG!

 

[civilsmoker]

After reading some other threads over the years, I don't think I'd fly a drone over @chilerelleno place. Might lose the drone.

Kevlar…..:-) lol

 

[Colin1230]

Yep, I gotta see this!

 

[bigfurmn]

Kevlar…..:-) lol

I dunno, I stand by my statement.

 

[civilsmoker]

I dunno, I stand by my statement.

…….i agree it would need to be a 3/4” plate……

 

[WaterRat]

PULL! BANG! BANG!BANG!

Come up here to New Jersey they’re all over the place…

In for the ribs!!!

 

[Gonna Smoke]

I'm climbing in the truck bed for this...

 

[chilerelleno]

Kevlar…..:-) lol

…….i agree it would need to be a 3/4” plate……

I've some AP rounds, your 3/4" is toast.

 

[bigfurmn]

I've some AP rounds, your 3/4" is toast.

Uh huh. As I said, I stand by my statement.

 

[chilerelleno]

Six Racks and Sides

I pulled out a big bag of my Basic Pork Rub, https://www.smokingmeatforums.com/threads/chiles-basic-rubs-for-pork-chicken-and-brisket.278054/ and rubbed down six racks of St. Louis cut ribs, Memphis style dry rub. and laid them in a 235° smoker. They ran 7 hours on the thinner racks and 8 on...

www.smokingmeatforums.com