Mother's Day Smoke - St. Louis Style Ribs and Boston Butts

[Kevin Glenn]

Here is my third run of the smoker. Cooked two 8 lb. bone in boston butts and three racks of St. Louis style spare ribs. Butts were on for twelve hours and the ribs five. Ran with one 18 lb bag of competition Kingsford with a mix of hickory and apple wood chunks. Filled the water pan at the beginning with water and never had to add any. Pan was down to 25% empty after 12 hours.

Started the butts on the top rack then moved to bottom after 7 hours when I started the ribs.


Started the ribs on a horizontal rack then moved them flat after 3 hours.


Ribs before wrapping in foil with honey and brown sugar.

 

[Mike Coffman]

Ribs and Boston butt look awesome Kevin!

 

[Tim McCann]

Everything looks great!

 

[Tony R]

Nice work Kevin. Everything looks good.

 

[Mildo]

Everything looks very good Kevin.

 

[Paul Kastner]

Looking good so far. Hope it is a great meal.

 

[Mike Cosgrove]

That looks great, nice feast.

 

[John Solak]

Great job!!

 

[Andy Beers]

It all looks fantastic

 

[Bob Mann]

Nice looking cook Kevin!

 

[Wolgast]

Great looking bones....I could go for a few right now!

 

[NeilH]

My stomachs growling.