We had some friends coming over yesterday so I thought it was a good excuse to fire up the MES and kettle. First, the butt. Here it was rubbed and ready to go in the MES.
http://www.smokingmeatforums.com/content/type/61/id/293317/width/200/height/400[IMG]
Here it is after it came out 12.5 hours later. I smoked it at 250 with applewood chips.
[GALLERY="media, 293320"][/GALLERY]
Next, I acquired a slab if St Louis spareribs and I thought try something different. I smoked these on my Weber 22.5 with hickory.
Rubbed and ready to go on
[GALLERY="media, 293321"][/GALLERY]
Just put on the grill
[GALLERY="media, 293324"][/GALLERY]
At the halfway point I rotated the 180
[GALLERY="media, 293326"][/GALLERY]
Done and resting
[GALLERY="media, 293327"][/GALLERY]
Sliced and ready to devour. Not a bad smoke ring, huh?
[GALLERY="media, 293329"][/GALLERY]
A good time was had by all. Thanks for looking.
http://www.smokingmeatforums.com/content/type/61/id/293317/width/200/height/400[IMG]
Here it is after it came out 12.5 hours later. I smoked it at 250 with applewood chips.
[GALLERY="media, 293320"][/GALLERY]
Next, I acquired a slab if St Louis spareribs and I thought try something different. I smoked these on my Weber 22.5 with hickory.
Rubbed and ready to go on
[GALLERY="media, 293321"][/GALLERY]
Just put on the grill
[GALLERY="media, 293324"][/GALLERY]
At the halfway point I rotated the 180
[GALLERY="media, 293326"][/GALLERY]
Done and resting
[GALLERY="media, 293327"][/GALLERY]
Sliced and ready to devour. Not a bad smoke ring, huh?
[GALLERY="media, 293329"][/GALLERY]
A good time was had by all. Thanks for looking.
