Rollling with smoke this morning...

Triple C

Well-Known Member
The Ms and I gonna enjoy us a slab of St Louis style ribs today at our lil abode in the burbs of Atlanta. Got to where I like spare ribs better than baby backs. Marinaded in robust Italian dressing, a good dose of black pepper and just a light sprinkling of pork rub. Don't like the ribs to be overwhelmed with rub. Gonna let em roll in some smoke at about 220 for 4 hrs before wrapping. Stay tuned...
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Before I can drive from East Texas to NE Georgia you’ll have those ribs shined up like piano keys ! :D
 
Triple that looks amazing!! Yumminess if that is a word
lak...Need to post up some pics of your mater sammiches. Pretty sure that's what we having for dinner this evening but unfortunately...store bought maters.

And all I had to eat was deer steak, mashed taters and gravy, sweet corn, and buttered broccoli............
Without pics...it didn't happen. Post em up!
 
Looks awesome Triple. Would you rent me a room at your place? I like your style. I’m grilling fish and veggies this evening trying to be good. But I did celebrate last wks good Dr report yesterday but they burned my sausage dang it. First World problems are so stressful. . Thanks for showing.
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I'm hell bent on 3-2-1 ribs on my smoker. 3 hours at 225, wrap in foil for the next 2 hours, unwrap and add some BBQ sauce for one more hour. Some say they are overcooked this way, but I love 'em like that.
 
I'm hell bent on 3-2-1 ribs on my smoker. 3 hours at 225, wrap in foil for the next 2 hours, unwrap and add some BBQ sauce for one more hour. Some say they are overcooked this way, but I love 'em like that.
Gator, that's the way I do them every time. No need for meat thermometer. works every time....and there's never any left over.
 
Looks awesome Triple. Would you rent me a room at your place? I like your style. I’m grilling fish and veggies this evening trying to be good. But I did celebrate last wks good Dr report yesterday but they burned my sausage dang it. First World problems are so stressful. . Thanks for showing.
4f403b82ea793f3c8a45af309462efc6.jpg

71175a6d093cb1f86376af32c3495519.jpg



Sent from my iPhone using Tapatalk
Like the way you're rolling with the grits on your plate. Not much better with fried eggs than grits to mix in with the runny yolk. Not a bad ride you got outside!
 
I'm hell bent on 3-2-1 ribs on my smoker. 3 hours at 225, wrap in foil for the next 2 hours, unwrap and add some BBQ sauce for one more hour. Some say they are overcooked this way, but I love 'em like that.
Gator...3-2-1 method is bomb proof for fall off the bone ribs. I kinda changed it up to 4-1-1. I found the 2 hours in foil caused em to be a little too tender. I now go 4 hrs at 225 then wrap for an hour and then sauce and go naked again til the sauce firms up.
 
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