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Thread: st louis style ribs

  1. #1
    Join Date
    May 2012
    Location
    colorado springs colorado
    Posts
    40

    Default st louis style ribs

    hi all first time post first use of my new 1400 st.i've been smoking on a propane smoker and now i'm a convert this is so easy put in the meat and basically you are done this is great. here is a little q-view.Click image for larger version. 

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  2. #2
    Join Date
    Mar 2011
    Posts
    47

    Default

    Nice color! My stuff usually turns out darker than that. Looks like you had an excellent first go. I vacuum pack my extras also. Sure makes for a nice quick meal.
    steve

  3. #3
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    693

    Default

    Quote Originally Posted by Steven Par View Post
    Nice color! My stuff usually turns out darker than that. Looks like you had an excellent first go. I vacuum pack my extras also. Sure makes for a nice quick meal.
    steve
    Who has "extras"?

  4. #4
    Join Date
    Mar 2011
    Posts
    47

    Default

    One rack feeds the wife and I. I will have to admit there has been a few times we just keep eating on it till its gone, but it takes several days. We just always cook enough for an army and save the rest for later, whether its ribs, gumbo or chili.

    Steve

  5. #5
    Join Date
    May 2012
    Location
    colorado springs colorado
    Posts
    40

    Default

    thanks steve have done quite alot since that post, the color comes from smoked paprika,i love my foodsaver put the extras in freeze for later

  6. #6
    Join Date
    Jul 2010
    Location
    North of Dallas
    Posts
    87

    Default

    Good lookin' ribs. The poor baked tater didn't even make the plate...as it should be

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