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Reply to "Whatcha Shackin'?"

Did some ribs yesterday...  St. Louis cut from wally world were on sale.

While the smoker was getting to temp, peeled the membrane, did some trimming and got rid of excess fat.  Generously applied some blues hog rub to both sides.

Smoked at 225 for 3 hours then wrapped in butcher paper and back on for 2.5 hrs.  Here's how they looked after coming out of the wrapping.

Let 'em go for another 1.5 hours.  Unfortunately I got sidetracked and the smoker temp got a bit out of control on me.  It was at 350 plus for I'm not sure how long.  However, aside from blackening the crust I didn't notice any ill effects.  Here is the end product:

They were SUPER juicy.  Nice crusty bark.  For the most part pretty tender.  Required a little tug to pull the meat from the bone.  Paired perfectly with the homemade parmesan pepper bread I baked.

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