Monday Night Sticky Ribs


 
Mike Coffman

Mike Coffman

TVWBB Olympian
We had a craving for ribs so I picked up a fairly large already trimmed package of St. Louis ribs. I split them in half and
seasoned each with Fine Swine and Bovine last night and then refrigerated. This morning I gave them another shot of
FSB and seasoned the front one with Sweet Money and the one in the rear with Sweet Seduction.


I pre-heated the WSM to 225, using KBB and a 50/50 split of apple and pecan wood chunks. Put onto the WSM.


2.5 hours into the cook I wanted something to snack on so I opened a package of Conecuh Sausage and put it on the smoker.


Sausage is done after an hour of smoke and heat.


About an hour before the ribs were done I put a pot of Bush baked beans on. At the 5 hour mark the rack on the left was
glazed with Sweet Baby Rays and the one on the right with Plowboys Sweet 180.


Ribs are done and going to rest for a bit. 5 hours and 30 minutes total cook time.



Here’s your plate! The 3 ribs are being held up by two underneath. I was hungry tonight! :cool:


This was the first time in several years that I did not wrap the ribs or do anything with them other than glaze them at the
end. They came out tender, juicy and yum yum sticky guuuud. I think I like this way better than wrapping!

Thanks for looking!
 
Great looking ribs, Mike. Haven't done ribs all winter, but got a rack in the freezer waiting for this exact treatment....no foil, just glaze at the end.
 
Great cook and photos Mike!! Love the beans done on the WSM too. Looks like your ribs turned out perfect. I usually just glaze mine at the end too without wrapping. Sometimes spray w/ apple juice part way through, sometimes not.
 
You must log in or register to reply here.

 

Back
Top