St Louis Cut Ribs

Discussion in 'Pork' started by mike5051, May 17, 2015.

  1. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Here's the start of dinner tonight:


    On the smoker


    Using the lid thermometer as a gauge, ribs will be done when they pass the bend test.

    Thanks for looking.
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Looking good!
     
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    4 Hours in, added 4 leg quarters for the next two hours.

     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin tasty !
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looking great!
     
  6. aceoky

    aceoky Smoking Fanatic

    Some fine eating before too much longer!!!!!!!!
     
  7. rmmurray

    rmmurray Master of the Pit

    I'm in Mike. Just in time I hope.
     
  8. bryce

    bryce Smoking Fanatic

    Lucky you. Looks great.
     
  9. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Sorry for the delay for the plate view, life got in the way.  The leg quarter was the star, bite thru skin and moist and juicy.  My first smoked chicken, always done it on the grill previously. I added the leg quarters and red potatoes for the final two hours, the taters needed more time to get creamy.

    Mike

     

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