Thursday Ribs

Discussion in 'Pork' started by crewdawg52, Mar 13, 2008.

  1. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Trimmed spares. Not St Louis Style, maybe Brighton Style. [​IMG]

    Rubbed with Billy Bones. [​IMG]

    Into the drum for the smoke. [​IMG]

    The Drum. [​IMG]

    More to come! Exciting, isn't it.......
  2. desertlites

    desertlites Master of the Pit OTBS Member

    yumm-sure looks good
  3. bertjo44

    bertjo44 Smoking Fanatic

    Looks great. I might have to do ribs this weekend if I can free up my Saturday.
  4. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Finished after about 5 + 25 minutes in the drum. Flipped every 45 minutes and spritzed with apple juice.

    Ribs sliced.

    Very good, but not great. Got to keep practicing....BTW, no foil. Au Natural with the drum!
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    Geoff........i see you left the top bone in/on........the chine bone?

    do you like your ribs that way?

    i got some ribs, back when i first joined this site, that had that bone in it.....and didn't realize what was going me, tho i didn't know bout it, was a pain in the backside...........but it does seem like it gives the ribs more meat
  6. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Normally I St Louis my spares (removing the "knuckles" at the top of the ribs..for those not familiar with StL style). Just didn't feel like it today. Wanted some real "Pigcicles" as Pigcicles likes to say!! Just took the sternum/breast bone part off, skirt on the back, and trimmed to look "purdy". Easier slicing that way.
  7. gramason

    gramason Smoking Fanatic OTBS Member

    They look great.
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty fine vittles, mighty fine indeed!
  9. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Awesome food:) I also love the BDS stencil on your smoker, really cool!

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