Monty House
TVWBB Pro
Clear, cold weather, so I decided to smoke St. Louis cut ribs plus some leftovers from a sparerib trimming I did a couple months ago as well as a package of pork neck bones for beans, soups, etc.
2/3 CBP + 1/3 Kosher salt for the rub. I finished the ribs with Danny Gaulden's mustard glaze (which is awesome atop S&P rub--very simple... some sweetness with that peppery bite). About 1/3 water in my 18.5's bowl; 50/50 hickory/cherry.
Cooked trim for 4.5 hours; ribs for 5:00. In hindsight, the ribs could have used another 30 min. Did not come cleanly off the bone but lots of juiciness and flavor. All-in-all, a success.
Ribs on top; trim & neck bones below.
Ranch beans started and ribs at about midpoint
"It's pull-off time!"
2/3 CBP + 1/3 Kosher salt for the rub. I finished the ribs with Danny Gaulden's mustard glaze (which is awesome atop S&P rub--very simple... some sweetness with that peppery bite). About 1/3 water in my 18.5's bowl; 50/50 hickory/cherry.
Cooked trim for 4.5 hours; ribs for 5:00. In hindsight, the ribs could have used another 30 min. Did not come cleanly off the bone but lots of juiciness and flavor. All-in-all, a success.
Ribs on top; trim & neck bones below.
Ranch beans started and ribs at about midpoint
"It's pull-off time!"
