No wrap ribs

[EricV.]

St louis cut ribs, smoked on the offset with maple wood & SPG rub!

 

[Brett-EDH]

Yeah, that looks excellent. Dayum! How long was the cook, 4-5 hours?

 

[Brenda T]

Those look great!

 

[EricV.]

Yeah, that looks excellent. Dayum! How long was the cook, 4-5 hours?

Actually they took 5.5 hrs. the pit was all over the place temp wise, sometimes over 300 degrees, before finally settling in, probably sustained an average temp of 265-275. They had some chew to them which is what I prefer, nevertheless cooking with wood is a totally different animal, its like learning to cook all over again

 

[EricV.]

I also smoked a Chuckie, aka Mississippi pot roast, it was done a few hours after the ribs, still learning my way around the pit!

 

[Dick Reynolds]

That's some great looking chow.

 

[Bob Bailey]

St louis cut ribs, smoked on the offset with maple wood & SPG rub!View attachment 88218

Love no wraps!
IMO, the only better way is on the roti. Talk about juicy, you're talking roti ribs.

 

[Randy]

I believe that barbecuing smoking is just an expression of what you feel like and what you want to eat. Try everything and anything. The best part is there are no rules

 

[JimK]

Wow, that smoke ring goes all the way through those ribs!

 

[RichardWhitmill]

Those ribs look amazing. I have never heard of Mississippi pot roast but want to try it.

 

[ChuckO]

EricV is here to stay!

 

[Richard S]

Great looking ribs! I am a fan of no-wrap!
And that Chuckie…wow!