Need Help with St. Louis on a 14.5 WMS first rib attempt

Discussion in 'Pork' started by sandyut, May 1, 2015.

  1. sandyut

    sandyut Smoke Blower

    Hi all,

    I have a slabs that are wider than my smoker.  I have seen guy roll or fold in half, but that look strange to me.  I have a rib rack to stand them up in.

    Would it be a bad idea to cut them in half so I have 4 smaller racks?  Need some quick advice so I can start these tomorrow morning.

  2. welshrarebit

    welshrarebit Master of the Pit

    Cut them...
  3. sandyut

    sandyut Smoke Blower

    I like that idea best.  more surface area for the smoke rub and sauce too!  

    Off topic - we visited you killer island on our wedding anniversary, did some diving, heli tour, lots of chilling at Kona brewery, Bite me, and the place with the schooner next door.  Cant wait to get back.  We loved the chill feeling, no rush, no hurry, no glitz and no BS.  

    Thank you from Salt Lake City my friend
  4. grillmonkey

    grillmonkey Smoking Fanatic

    Agree completely. When they're done you're probably going to cut them anyway.
  5. sandyut

    sandyut Smoke Blower

    Thanks to you both. I am very excited for my first try. I will be using jeffs rub and following his plan that went out in last weeks email. I will report back

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