pic of my first try at ribs on the SMO45

They look delicious. Nice job.

Looks good..

uncl1e, you remember the weight on those?

El

Nice job! Looks like they are done perfectly.

One thing that I noticed was the dark spots. When I start seeing these on my product, I realize that it is past time to clean the top hole. It really has never effected the taste of the product, just looks a little strange.

I looked back at my notes- I had 22# of spareribs and cut those down to 4 racks of St. Louis style ribs. I didn't record my trimmed weight, but it was probably just under 1/2 the starting weight- maybe around 2.5# per rack (10# total)

BRAVO! BRAVO! Great looking ribs! How was the taste and texture?

quote:

Originally posted by SmokinMAINEiac:
BRAVO! BRAVO! Great looking ribs! How was the taste and texture?

Great tasting ribs, nice smoke flavor, not heavily spiced. Fall off the bone, but not overly done. My grandson loves to brag about Grandpa's ribs.

Tell ya what Cuz...those ribs, appearance wise, are competition worthy.

Nice job.

Cal mentioned the dark spots,and there is one other possible reason.

We'll find that as we cook St.louis on racks over other ribs,we'll get some blood dripping spots.
Certainly doesn't affect eating,but can be noticable to judges.
Not much we can do,other than try to tweezer them away.

We don't mess with them at home.

Lookin good! Hope you took good notes for next time.