Well Hung Ribs

[MossyMO]

First time doing ribs on the PBC... St Louis cut ribs seasoned with Tatonka Dust and Everything Rub. Hung and smoked with cherry chips for 3 hours.


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At this point the ribs were sauced with LEM's Meat Varnish and spent another hour and a half cooking.


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We are used to cooking ribs with indirect heat compared to hanging over direct heat, the ribs tasted excellent but next time will cook longer before we sauce them.



Thanks for looking!

 

[pjtexas1]

They look good to me. :thumb:

 

[ShadowDriver]

Nicely done!

If you're going to hang some bones... better make sure they're well hung.

 

[ssv3]

Looks awesome Marty!! I gave the Loot 'N Booty ER a go today. It's a real distinct and flavorful rub after giving it a taste test from the bottle. About to pull the ribs now. I mixed it with Blues Hog.

 

[jsperk]

Nice looking ribs.

 

[dcimike125]

Outstanding job on those ribs. I polished off a half chicken for dinner and looking at that makes me hungry again

 

[Evil-g]

Those are good looking ribs, my PBC runs really hot and ribs can't go past 3-3.5 hours.

 

[The Meeper]

Sweet job that one

 

[Titch]

Colour looks awesome mate