Beef and St Louis Ribs

Discussion in 'SMF News' started by lemans, May 15, 2016.

  1. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    So I have one day off for the next 5 week soi decided to do some ribs. 3.5 lbs of pork and 4 lbs of beef ribs
    Beef was started with Worcestershire sauce and then SPG WSM at 260 for 3 hours wrapped with apple cider vinegar and apple juice.. 2 more hours wrapped
    Pork withe Johnny Trigg rubs with yellow mustard
    Wrapped after 3 hours with brown sugar, honey, tiger sauce and liquid butter. Two hours later unwrapped and sauced and let them set at 250
    They can out delish but overdone a tad . Family lived them but I should have kept temp at 225
    Love and learn!
     
  2. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

     
  3. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

     
  4. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Ribs look tasty ! Thumbs Up
     
  6. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    They took me 7 hours to smoke 1/2 hour to eat...
    The family wolfed them down!
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I can see why they wolfed them down, they look delicious.

    Great job!

    Al
     
  8. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Johnny Trigg style
     

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