FINISHED First St. Louis Ribs

Discussion in 'Pork' started by sandyut, May 2, 2015.

  1. sandyut

    sandyut Smoke Blower

    I'll try to get blow by blow pics up as we go.  Following Jeff's process that went out a week ago on the email, Jeff's Rib Rub and Jeff's sauce - made with full Cheyenne.

    This is where I started... the pile in the back is the skirt that will be cooked for snackin.

    trimmed and prep pics coming in a couple hours.  I did trim off the little fat slab on the upper part of the pic too - then I cut them in half to fit my 14.5 WSM.  The look good and thick.  More to follow

    Last edited: May 3, 2015
  2. timberjet

    timberjet Master of the Pit

    Man them are some good looking racks you have there. Should be amazing.
  3. damon555

    damon555 Smoking Fanatic

    I agree......real purdy!....I look forward to seeing the final product.
  4. sandyut

    sandyut Smoke Blower

    ok, we are about an hour in so far all is going to plan.

    Trimmed and cut

    Mustard and Rub applied

    Racked in kitchen

    and the smoking commences.

    The 14.5 is making it happen.

  5. b-one

    b-one Smoking Guru OTBS Member

    Those ribs are looking good! Anything else on with them?
  6. sandyut

    sandyut Smoke Blower

    Mustard ansmjeffs rub for now. I'm gonna slap some sauce on the, for,the last hour. I've got another hour till then. They are wrapped in foil now.
  7. sandyut

    sandyut Smoke Blower

    here are some of the final product.  i was very pleased with it and needed redemption after my last cook (made some dry turkey breasts).

    mdboatbum likes this.
  8. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Those ribs look great.  Nicely done.

  9. b-one

    b-one Smoking Guru OTBS Member

    Looks like they turned out tasty,congrats!

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