This Weekend's Efforts (Pic Heavy)

Discussion in 'Pork' started by jdlones, Mar 2, 2014.

  1. We had some friends coming over yesterday so I thought it was a good excuse to fire up the MES and kettle. First, the butt. Here it was rubbed and ready to go in the MES.[IMG]

    Here it is after it came out 12.5 hours later. I smoked it at 250 with applewood chips.
    [GALLERY="media, 293320"][/GALLERY]

    Next, I acquired a slab if St Louis spareribs and I thought try something different. I smoked these on my Weber 22.5 with hickory.

    Rubbed and ready to go on
    [GALLERY="media, 293321"][/GALLERY]

    Just put on the grill
    [GALLERY="media, 293324"][/GALLERY]

    At the halfway point I rotated the 180
    [GALLERY="media, 293326"][/GALLERY]

    Done and resting
    [GALLERY="media, 293327"][/GALLERY]

    Sliced and ready to devour. Not a bad smoke ring, huh?
    [GALLERY="media, 293329"][/GALLERY]

    A good time was had by all. Thanks for looking.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    You can always count on the Weber smoke ring. You've been eating pretty good lately.

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