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Old 09-01-2013, 06:18 PM   #1
somebody shut me the fark up.

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Join Date: 03-17-12
Location: Shreveport, Louisiana
Default 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:

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

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

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:

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:

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

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

A few plated shots:

Lightly sauced the ribs before heating and carving:

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

A Great time was had by All! Thanks for Lookin'.
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
GrillEye Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q

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