Holiday Rib Cook P0rn Heavy.
 

Went to BIL's house for holiday today. I cooked the ribs yesterday.

Started out with 3 racks of spares:

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Trimmed them St. Louis style and used Simply Marvelous Spicy Apple Rub:

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Been wanting to experiment with wood mixtures so I set up with some Pecan, Hickory & Peach:

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I have an 18.5 WSM so with the racks, the bones fit nicely. One on the bottom and two on top. Had room for another rack of ribs:

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Left the ribs in the smoke for about 3 hours at 260-270*F then pulled and foiled with a little apple juice and liquid butter. Checked them again about 2 hours later with the intention finishing them on the the smoker but they were done and tender.They passed the bend and probe test so I pulled them out of the foil to cool:

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LuzziAnn was busy making tater salad and other fixin's:

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Arrived at BIL's house and he and his wife had been busy too grilling burgers and boudin along with his famous baked beans:

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A few plated shots:

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Lightly sauced the ribs before heating and carving:

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The smoke wood combo added some great flavor but was not too strong.

A Great time was had by All! Thanks for Lookin'. :becky:

That's some good looking chow!

Man that looks great!

Incredible Toast:clap:
They look perfect!

Sweet! Great looking grub!! Nice job, but no Toast? What the French....Toast?

The bread was on BIL today but I do keep some at the ready. :becky:

I'm thinking the reason there is no Toast is because that is now considered Gornish. :becky:

Toast, fantastic job! They look awesome!

Looks delicious from here :thumb:

Wow first Bludawg now you putting out good looking food, who knew?:becky:

Ribs look great! After one or two of those I wouldn't know what to have next.

Maybe the boudin and beans, but I've heard LuzziAnn is an excellent cook, so I guess I'll try the tater salad, oh and another few ribs. Had a burger here so no need to double up.

You know what they say about the blind pig. :becky:

Looks great!

Say whut!?:shocked:

That is one good looking layout!