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Post by walshb 🦒 on Apr 11, 2022 12:17:04 GMT -5
and drinking a beer. It's one of the unwritten rules, isn't it?
Life is good!
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Post by ninworks on Apr 11, 2022 13:54:19 GMT -5
Any time a fire is lit outside it is time for a beer.
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Post by jazzguy on Apr 11, 2022 13:57:11 GMT -5
pics or it ain't happening
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Post by rickyguitar on Apr 11, 2022 15:21:47 GMT -5
Is it hard to keep them lit?
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Post by walshb 🦒 on Apr 11, 2022 16:38:05 GMT -5
pics or it ain't happening They are in the aluminum foil stage, right now. But....are you sure you want to see pics? Because they looked awesome before I wrapped them up! |
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Post by walshb 🦒 on Apr 11, 2022 18:12:32 GMT -5
After the wife got hold of them, this was the best I could do!  |
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Post by rickyguitar on Apr 11, 2022 20:48:56 GMT -5
Mmmusta been good!
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Post by walshb 🦒 on Apr 12, 2022 15:11:15 GMT -5
To be honest, we both decided we prefer baby backs, which is what I've always smoked in the past. These were my first attempt at St. Louis style ribs.
Flavor was ok, they were "dry rub" ribs from Costco. Falling off the bone, yes, it was difficult to get them out of the smoker. I added some Sticky Fingers sauce to some of them, and left the others "dry". I'll be going back to baby backs because we both liked these, but not as much.
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Post by K4 on Apr 12, 2022 16:28:49 GMT -5
I'm not a fan of St.Louis style either. Baby backs and pull the membrane. St.Louis style BBQ sauce is ok
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Post by rickyguitar on Apr 13, 2022 21:20:36 GMT -5
Baby back preferred here too. Rub then sauce.
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Post by markfromhawaii on Apr 14, 2022 11:31:15 GMT -5
I’ve got a rack or two of spares sitting in the freezer back home (currently sitting in Moynihan Train Hall). All the “Q experts” say the preference is spares, properly trimmed, over baby backs. I like the no fuss prep of baby backs myself. Even peeling back the membrane is one more fussy step for me. Ahh well, I guess I’ll defrost and trim those spares to St. Louis specs when I get home. Now what to do with that meaty flap? 😉 flic.kr/p/2nemX4j |
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