Interesting Stubb's over lump spares cook

[Bob Correll]

Last Sunday:

Digging this stuff, in a salt rimmed glass it reminds me of the salty dogs of my youth.

After four:

Sauced after 4.5, on for another 1/2 hr.

Just about as good as I can make them.

I dumped lit Stubb's briqs over mostly small pieces of lump, with apple wood.

The WSM ran a very steady 260 for the entire 5 hour cook.
I closed all the vents and here what it looked like the next morning:

Notice how much of the brigs are left and how it burned from the inside out, even though they were spread.
Not sure how long before they were totally snuffed out in my leaky old bullet, but I'm sure she would have ran several more hours.

Hope you're all having a great LD weekend!

 

[Craig Alumbaugh]

Those ribs look awesome Bob

 

[Jim Lampe]

I'll Take This ▼

you can keep this ▼

Liz likes that "stuff" too...

Very Nice Work On Those Ribs!

 

[Bob Correll]

Liz has good tastes, in drinks at least

 

[Nate Frost]

The plated pic looks yummy.

 

[Cliff Bartlett]

Gorgeous cook. Those ribs are what we all shoot for, and speaking for myself only, rarely achieve.

 

[Rich Dahl]

Ya did good Bob! That should be the poster picture for perfect ribs.

 

[Jeff F]

Now THAT is what I call St. Louis style. Great cutting. Great cook. Great photography.

 

[Barb D]

I'll take the plate with all that awesome food Bob.

 

[Monty House]

Man, the beautiful color on those things....

 

[Dustin Dorsey]

Those are some awesome ribs!

 

[Jerome D.]

Very nice, Bob. That is one seriously deep smoke ring on those spares. I could eat an entire rack of those beauties

 

[JRAiona]

Great looking ribs Bob.

 

[John Sp]

Nice bones Bob - they look really tasty...

Regards,

John

 

[Enrico Brandizzi]

Those bones looks delicious!