Saturday ribs on the 18 WSM

[Ben Hunt]

These spares were from Left Bank butcher shop. Used pecan and cherry wood from fruita woods. I used Lanes "House Divided #1" and R Butts R smoking "Ozark Heat" rubs. They were wrapped in butcher paper around the 2 hour mark with parkay, honey, brown sugar, and tiger sauce. WSM ran at 250° to 275° for the cook. Thanks for looking.

 

[ChuckO]

I bet those came out nice, they look great going in

 

[Rich Dahl]

Ribs look great, nice cook.

 

[Pat G]

Those look great Ben. Nice pull on the bones. Glad to see you incorporating Tiger Sauce, that's one of my favorites.

 

[Cliff Bartlett]

Amazing looking ribs Ben. Looks and sounds delicious.

 

[JimK]

Those look great!

 

[Dustin Dorsey]

Those are some beautiful ribs!

 

[Barb D]

WOW!!! Those are some awesome looking ribs.

 

[JeffG]

Dam nice looking ribs Ben. The DOT from Thermoworks is one of my favorites as well.

 

[Clint]

I love the pullback & color. Those look amazing.

 

[Robert-R]

Beautiful color! Bet they were wonderful.

 

[Sam D]

Ribs look great!

 

[Robert T]

Those are some king sized spares with great color. Looks delicious. The Parkay margerine is a new one on me.