Ribs - it’s what’s for dinner

ScottStern · November 2018

Did 2 racks of St. Louis spare ribs using Martin’s BBQ Big Hoss Rub and Meat Church Honey Bacon Rub with Rockwood charcoal and some pecan wood. Smoked at 250 for 5 hours. Kids devoured them.

hoosier_egger · November 2018

Looks great!

marysvilleksegghead · November 2018

great looking wibbies!

bucky925 · November 2018

I'm inspired to cook one or two of the racks in the freezer this week. Those look great!

MattBTI · November 2018

Nice! I made a rack of St.louis ribs this weekend as well...I gave it the bend test, meat was just starting to crack on the bend....It could have used 30 more minutes....oh well, it ate well regardless.

YukonRon · November 2018

I have a bunch of racks in the freezer I need to start cooking. Bought some on sale @.99/lb. Actually bought a lot.
Your ribs look beautiful....

lkapigian · November 2018

Nailed the Cook! Beautiful Racks............And I mean this with All Due Respect, what happened to the cut ribs

ScottStern · November 2018

lkapigian said:

Nailed the Cook! Beautiful Racks............And I mean this with All Due Respect, what happened to the cut ribs

Thanks. I need to sharpen my knife is what happened - been meaning to do that for some time.

lousubcap · November 2018

Beautiful color and finish. Congrats.

@MattBTI - next time try the toothpick test to nail the finish. Sure fire for me.

lkapigian · November 2018

ScottStern said:

lkapigian said:

Nailed the Cook! Beautiful Racks............And I mean this with All Due Respect, what happened to the cut ribs

Thanks. I need to sharpen my knife is what happened - been meaning to do that for some time.

I hear ya...keep it honed FWIW cut from the back ( invert the rack ) but you nailed those ribs- Even pullback on the bones

northGAcock · November 2018

YukonRon said:

I have a bunch of racks in the freezer I need to start cooking. Bought some on sale @.99/lb. Actually bought a lot.
Your ribs look beautiful....

Waiting on someone from SC to stop by?

northGAcock · November 2018

ScottStern said:

Did 2 racks of St. Louis spare ribs using Martin’s BBQ Big Hoss Rub and Meat Church Honey Bacon Rub with Rockwood charcoal and some pecan wood. Smoked at 250 for 5 hours. Kids devoured them.

Those are some gawjus ribs.