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Old 09-01-2013, 07:18 PM   #1
Toast
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'.
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Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen & ThermaPop, Party Q

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