Rollling with smoke this morning...

Discussion in 'Outdoor Cafe' started by Triple C, Jul 14, 2019 at 9:58 AM.

  1. Triple C

    Triple C Well-Known Member

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    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...
    ribs 0714.PNG ribs II 0714.PNG
     
    OkieKubota and Paradise725 like this.
  2. Triple C

    Triple C Well-Known Member

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    Just wrapped em after bout 4 hrs at 225.
    Ribs 0714.jpg
     
  3. Triple C

    Triple C Well-Known Member

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    These babies are done! Gonna let em rest for bout an hour and throw a tater or 2 in the oven. Plated pics to follow.
    Ribs done.jpg
     
    Native Hunter likes this.
  4. Drycreek

    Drycreek Well-Known Member

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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
     
  5. Triple C

    Triple C Well-Known Member

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    Those babies done served their purpose...
    Rib plate.jpg
     
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  6. lakngulf

    lakngulf Well-Known Member

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    Triple that looks amazing!! Yumminess if that is a word
     
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  7. Drycreek

    Drycreek Well-Known Member

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    And all I had to eat was deer steak, mashed taters and gravy, sweet corn, and buttered broccoli............
     
  8. Triple C

    Triple C Well-Known Member

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    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.

    Without pics...it didn't happen. Post em up!
     
  9. dogghr

    dogghr Well-Known Member

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    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.
    [​IMG]
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    Sent from my iPhone using Tapatalk
     
  10. Gator

    Gator Well-Known Member

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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.
     
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  11. Jeff H

    Jeff H Well-Known Member

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    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.
     

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