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    St. Louis Ribs for Labor Day

    Posts: 1,104
    in EggHead Forum
    Turbo some St. Louis ribs using the @RRP‌ method at 350 indirect. I will have to foil them a bit so my son can eat them easier with his new from tooth. Just hope they aren't too mushy. A great price at $6.50 a rack from Publix.
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    Comments

    • Posts: 103
      Looking good.
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    • Posts: 1,104
      A slam dunk thanks to @RRP‌ and the turbo method... Very tender from foil and helped to fall off bone... Passed the bend test also.imageimageimage
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    • Posts: 4,518
      Nice rack! I've got a 5 hour rack of BB's on now!
      Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

      Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

      "If I wanted my balls washed, I'd go to the golf course!"
      Dennis - Austin,TX
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    • Posts: 28,920
      @anzyegg‌
      Brother that's a slam dunk if I ever saw one! Awesome looking to say the least. The pics look par excellent as well. That is solid as a rock all the way around my friend. Outstanding job. I'm honored to give this the SGH seal of approval my friend! You more than earned it. =D>

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 163
      Looks Great, I see in the upside down picture a bottle of Sweet Georgia Soul BBQ sauce!!!
      Did that come from St. Simons island?
      Atlanta, GA  - LBGE -
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    • Posts: 28,920
      @anzyegg‌
      If I may ask what kind of ware is that in the last pic? My wife really likes it.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 28,920
      I uncovered the stuffed chickens at the 1 hour mark. Gave 35 more minutes uncovered at 375 degrees to set the skin and color.image
      This is the brisket at the 2 and 1/2 mark at 375 degrees. At this point I started the temperature ramp up to 400 degrees for the remainder of the cook. I didn't pull the water pans at this point. I waited to the smoker locked in at 400 degrees before dumping the water.image

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,104
      Thanks @SGH‌, your seal of approval is held in high esteem... The dinner wear is nothing special at all it's called dine by designs....I'm loving the stuffed chicken and brisket pics... Man you can cook!!!
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    • Posts: 28,920
      edited September 2014
      @anzyegg‌
      Thank you brother. Your grub looks as good as anyone's my friend. That is perfection above in those pics of your cook. My wife is googling "dine by designs" as I type. Thanks for the info and your ribs are top tier my brother!!

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,104
      Thanks @Acorn‌, the sweet Georgia soul I bought this week at my dealer along with some Jerk Jamaica rub and Dizzy Mediterranean which went great on the Salmon. I try and get things at the dealer to keep the small businesses alive....
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    • Posts: 163
      I agree, i enjoy hitting the local shops for whatever project. Good looking ribs too!!!
      Atlanta, GA  - LBGE -
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