Rollling with smoke this morning...

[Triple C]

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...

 

[Triple C]

Just wrapped em after bout 4 hrs at 225.

 

[Triple C]

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.

 

[Drycreek]

Before I can drive from East Texas to NE Georgia you’ll have those ribs shined up like piano keys !

 

[Triple C]

Before I can drive from East Texas to NE Georgia you’ll have those ribs shined up like piano keys !

Those babies done served their purpose...

 

[lakngolf]

Triple that looks amazing!! Yumminess if that is a word

 

[Drycreek]

Those babies done served their purpose...
View attachment 16380

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

 

[Triple C]

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!

 

[dogghr]

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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[Gator]

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.

 

[Jeff H]

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.

 

[Triple C]

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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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!

 

[Triple C]

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.