Smokin 3 racks of St Louis style ribs tomorrow.

Discussion in 'Roll Call' started by pink flamingo, Sep 12, 2015.

  1. Made up Jeff's "Naked Rib Rub" last night, and did a lot of reading to prepare.
    This morning a friend gave me some Apple wood, so cut it into chunks. Not sure if they should be soaked. Tested my new Maverick ET-733 Wireless Meat Thermometer and found my gauges on the cooking chamber are running 30 degrees higher than the Maverick. Smoked a hot dog for my daughter. Coals will still be ready for the Royal Oak lump I found on clearance at Tractor Suply (17.6 lbs @ $3.00). Ribs go on at 9:00 am thinking they might be ready around 3:00. :grilling_smilie:
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Soaking wood is a waste. It won't make smoke until it dries anyway. Nice smoker! Need a Whole Hog to feed that belly...JJ
  3. JJ, Okay,....the wood is two years old. Just didn't know if it should be soaked or not. The first smoke was with a 90 lb pig. Thanks for the tip and compliment.
    Last edited: Sep 13, 2015
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That is beautiful...JJ
  5. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Good looking Hog. Do you cook them with the Belly up so the fat basted the rest of the Hog?
  6. Stuffed and on its back for 6 hours.

    It was done at 6:00 am and people weren't showing up until noon, so I kept it worm. About 50 people showed up through out the day. It was my "Double Nickles B-Day Party".
  7. b-one

    b-one Smoking Guru OTBS Member

    Good luck on the ribs,great price on charcoal! That pig looks amazing!
  8. Sweet looking hog. Nice looking rig also. Sure could fit plenty of ribs on that sucker!. And thanks for the OTBS message. Enjoy them bones.
  9. Thanks b-one. Thanks wimpy69.
    Rented it out back in June and Chef Diego smoked 140 lbs of brisket.

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