Graduation Ribs


 

Todd NC

TVWBB Pro
We started off the weekend with a drive-through high school graduation (thanks Covid).

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We followed it up with a couple of racks of St. Louis-style ribs. Top one seasoned with Meathead's Memphis dust,
the bottom with the original rub recipe from smoking-meat.com

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After about 3 hours. I used a couple large chunks of cherry, placing them one at a time on the
hot coals (tin can minion method)

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Sauced up for the last 20-30 minutes. Top rack with Heinz Kansas City sauce, bottom rack with homemade sauce
from Smoking-Meat.com (good stuff, better after sitting 24 hours).

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Baked beans hiding out under the ribs

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The finished beans

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The ribs

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And the messy plate (should've added something with color....whatever)

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St. Louis might have been proud (is that a piece of rib in his left hand?)

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Rich Dahl

TVWBB 1-Star Olympian
Congrats to the young man. Great looking ribs and beans. Thanks for sharing the bean recipe I added it to my baked bean collection will be trying it soon.
 

Cliff Bartlett

TVWBB 1-Star Olympian
Perfect looking ribs Todd. Congrats to your son. I feel for all the kids who missed out on their graduations this year.
 

 

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