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Thread: 3 -2-1 Ribs today.

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  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default 3 -2-1 Ribs today.

    Great day to throw some ribs in the smoker. Removed the sliver skin, rubbed with yellow mustard and applied a coating of rub. Going to throw in a pan of macaroni and cheese later. And the fun begins.





    See ya in a couple of hours with an update on the progress.

    Mac and cheese ready to go in at the 1/2 mark.

    Last edited by Sodaking27; 07-17-2016 at 04:27 PM.

  2. #2
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default

    Ok at the 3 hour mark. Time to wrap the ribs. Spritzed the ribs with some cherry coke. Mac & cheese in.



    Next checkin in 2 hours. Looking and smelling great.

  3. #3
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default

    Coming down the home stretch. Sauced to finish out the last hour.

  4. #4
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    261

    Default

    Turned out mighty tasty.

  5. #5
    Join Date
    Nov 2013
    Posts
    70

    Default

    Awesome! You didn't go hungry last night for sure!
    1500CXLD, Amerique, PG1000, Tappecue, Thermopen
    Good Meat deserves a REST!
    It's done when it's done and
    If you're happy with the results, that's ALL that matters

  6. #6
    Join Date
    Feb 2010
    Location
    Lake Richland Chambers in Texas
    Posts
    57

    Default

    That's it, one rack, I've seen you eat 2 racks at one setting, your smoker is waaaay too clean, straighten up Floyd. Also, the ribs look good, St Louis?

  7. #7

    Default

    Sweeeeeeeeeeeeeeet

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