Ribs

[Phil Perrin]

Been working my tail off. I figured I needed something low and slow. I had a slab of St. Louis in the freezer,and knew that would fit the bill! Seasoned with Stubbs chile lime. Good stuff,and my favorite on ribs! I split the slab,and cooked it at 225* for about 5 1/2 hours.

[/IMG] That was them after an hour. Sauced them with some Sonny's and served with CI taters. As usual,no plated pics,but man was it good!

 

[Mike from Little Rock]

Very nice Phil! Looks great! I could eat all of those real quick!

 

[Ed M.]

Ribs looks great, Phil!

 

[Paul Kastner]

So how did they taste?

 

[Rolf Jacobsen]

Gotta love Freezer Finds and you certainly did right by them. They look wonderful. You're right, they look good!

 

[John Solak]

Looks great!!

 

[Mike Coffman]

Great looking ribs Phil!

 

[Phil Perrin]

Paul,they were great! A little over done,but still great!

 

[RCBaughn]

When you say overdone do you mean a little dry or too fall apart tender? Mine came out of my smoker way to tender and the bone slid out of them. Definitely not dry, but you couldn't gnaw on the bone like I think you should be able to with a good rib. My bend test just made them pull apart, more like pulled pork than ribs!

 

[Jim Lampe]

phil, your WSM looks TOO clean
phil, your ribs look GREAT!

 

[Phil Perrin]

RC,too dry. Yummy,but dry.
Jim,I got a new grate. They were on clearance at Target.

 

[Dave O (Alaska)]

Is your smoker down in a hole?

 

[Phil Perrin]

Dave O,I have an outdoor "kitchen".

[/IMG]
Keeps everything nice and tidy!