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Thread: 3 -2-1 Ribs today.

  1. #1
    Join Date
    Jun 2011
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    Myersville MD
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    265

    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
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    Myersville MD
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    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
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    Jun 2011
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    Myersville MD
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    Coming down the home stretch. Sauced to finish out the last hour.

  4. #4
    Join Date
    Jun 2011
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    Turned out mighty tasty.

  5. #5
    Join Date
    Nov 2013
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    70

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    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
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    Lake Richland Chambers in Texas
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    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
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    Jun 2011
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    Quote Originally Posted by billy b View Post
    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?
    Billy B
    You have me mixed up with somebody else. Can't say that I know you and name is not Floyd. Anyways thanks for the compliment on the ribs. You are correct they were St Louis cut.

  8. #8
    Join Date
    Feb 2010
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    Lake Richland Chambers in Texas
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    Yuup, wrong man, sorry.

  9. #9

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    Sweeeeeeeeeeeeeeet

  10. #10
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
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    624

    Default

    Quote Originally Posted by Sodaking27 View Post
    Billy B
    You have me mixed up with somebody else. Can't say that I know you and name is not Floyd. Anyways thanks for the compliment on the ribs. You are correct they were St Louis cut.
    I'm not Floyd either, but I'm make an attempt at eating two racks of those!!!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

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