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  • #31
    Originally posted by HawgHeaven View Post
    Here's a couple of St. Louis style racks, cooked at 225 for about 3 1/2 hours, flipped them at 1 hour intervals, then foiled them with an apple and lime juice mix.
    Nice job Phil (as usual). Here at home we can buy the apple/lime juice already mixed (not sure if you mix your own). Tried this past weekend on some Chickens and a Pork Butt. IT WAS GREAT, I probably won't go back to straight apple juice again. Of course I did add a little (quite a lot actually) JD into the mix, but I do that with the straight apple juice as well .
    Ron

    Weber Smokey Mountain
    GOSM x 2
    Vermont Casting Grill
    Black Thermapen (only color available in these parts)



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    • #32
      H.H.what can one say!
      2-22.5'' weber
      1-18'' weber
      1 smokey joe
      22.5'' wsm
      24'' smoke vault
      1-outhouse
      Certified,Smoked Meat Sausage Head
      Smoked meathead #135

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      • #33
        Originally posted by HawgHeaven View Post
        Here's a couple of St. Louis style racks, cooked at 225 for about 3 1/2 hours, flipped them at 1 hour intervals, then foiled them with an apple and lime juice mix. They stayed in the foil for only 1/2 hour, then back to the grates, then slathered with my homemade sauce, both sides, for almost another hour. They had so much flavor, and the bite off the bone was perfect.

        Here they are at about 3 hours... just starting to pull back:



        Ready to slice:



        A plate o' ribs:



        Let's eat:

        Hi,

        I just got a chargriller smoking pro and I love it.
        The problem is I'm haveing a hard time getting up to 225 .

        Herb
        Chargriller Pro w. sfb
        Ducane 4100 propane grill
        Brinkman Electric


        Member # 200

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        • #34
          Originally posted by lynsey123 View Post
          Hi,

          I just got a chargriller smoking pro and I love it.
          The problem is I'm haveing a hard time getting up to 225 .

          Herb


          Welcome to the site Herb... Take a look at this thread and see the mods you should make for your smoker..

          http://www.smoked-meat.com/forum/showthread.php?t=287
          Ken


          I Should Have Been Rich Instead Of Being So Good Looking

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          • #35
            Thanks again everyone!


            Drinks well with others



            ~ P4 ~

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            • #36
              SMOKIN!!!!!!!!!!!!!!!!!!
              SCOTT
              _________________________________________

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              • #37
                Damn tasty looking ribs y'all did there. Do you make your own rub and sauce?
                sigpic

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