Country Style Ribs.

[Lance L]

Country Style Ribs tonight!

 

[Mildo]

You are my man, Lance.
I suppose it could be so 6-8 lb of meat.
And if you used the second floor, it could be 10 to 12 lb.
I like your use of heat / smoke at maximum - i'm doing it anyway, in most longer cooks.
Let us know how it turns out. Looks good, but raw meat can not be eaten.

 

[Jim Lampe]

looks like it'll be cookin' for a while there Lance...smokenator in place, what's your kettle temp?

 

[Lance L]

No water pan in the Smokenator so I fit more coal cracked the vent open a little more and that temp comes up pretty good 360.

 

[Lance L]

1hr.

 

[Mildo]

It looks much better

 

[Tony R]

look forward to seeing the final result.

 

[Paul Kastner]

Is it the camera that put the yellow tint to the meat or is it the rub?

 

[Rolf Jacobsen]

Lance you're making me hungry. Very nice.

 

[Mildo]

Is it the camera that put the yellow tint to the meat or is it the rub?

Mobile phone is not nowhere near full-fledged image real camera, Paul. There I see a reason to doubt. But maybe I'm wrong

 

[Bill Schultz]

Looking good so far Lance, looking forward to the plate

 

[Lance L]

2hrs.

 

[Lance L]

Is it the camera that put the yellow tint to the meat or is it the rub?

They have a golden color to them for sure I rubbed them pretty heavy. If y'all have any tips throw them my way this is all new to me?

 

[Lance L]

3hrs and done!

 

[Lance L]

Sooooooo gooooood!!!!

 

[JohnnyJez]

Winner, winner!

 

[~Mark~]

Nice!! I'm ready for some.

 

[Mike Coffman]

CSR's look great Lance!

 

[Mike Cosgrove]

Nice job, great looking plate.

 

[Bear]

Those look very good. I like country style ribs,throw them in my cooking rotation on a regular basis. Rub them with cajun seasoning and cook on high heat is how I do it.