Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: Keymaster on April 27, 2013, 11:15:06 PM

Title: St. Louis
Post by: Keymaster on April 27, 2013, 11:15:06 PM

Seasoned these with fine swine and Bovine and cooked at 275° F for 4-1/2 hours. After 2hours I buttered the ribs and sprinkle super pig on top. Dang good ribs!! Cooked the corn on the Q last hour of the cook.

Midway through the Q

(http://i1343.photobucket.com/albums/o786/Keymaster2013/007_zpsd779f480.jpg) (http://s1343.photobucket.com/user/Keymaster2013/media/007_zpsd779f480.jpg.html)

(http://i1343.photobucket.com/albums/o786/Keymaster2013/017_zpsf912edc6.jpg) (http://s1343.photobucket.com/user/Keymaster2013/media/017_zpsf912edc6.jpg.html)

(http://i1343.photobucket.com/albums/o786/Keymaster2013/023_zps15321859.jpg) (http://s1343.photobucket.com/user/Keymaster2013/media/023_zps15321859.jpg.html)

Title: St. Louis
Post by: Pappymn on April 27, 2013, 11:49:04 PM

Any foil? Was 4.5 too long? They look real good :)

Title: Re: St. Louis
Post by: sparky on April 28, 2013, 01:09:56 AM

excellent job on those ribs.  good color.  nice ring to them also.  I would like everything on that plate.  maybe some more rice and a 2nd piece of corn too plz?   ::)

Title: Re: St. Louis
Post by: Rummm on April 28, 2013, 06:11:28 AM

Nice and juicy, good job Key!

Title: Re: St. Louis
Post by: sliding_billy on April 28, 2013, 08:14:48 AM

Nice rack.

Title: Re: St. Louis
Post by: muebe on April 28, 2013, 08:19:15 AM

Those ribs look fantastic Aaron! I like running my ribs on my Memphis at 265F myself ;)

Title: St. Louis
Post by: Sam3 on April 28, 2013, 08:32:10 AM

Looks great Aaron!

Title: Re: St. Louis
Post by: Keymaster on April 28, 2013, 08:39:49 AM

Quote from: Pappymn on April 27, 2013, 11:49:04 PM

Any foil? Was 4.5 too long? They look real good :)

No Foil Pappy, they came out really good and moist and pulled right off the bone. I used to foil but really don't see the difference. Last time I did ribs I went 4 hours and they stuck to the bone so this time I gave them the extra 1/2 hour. Thanks guys!!

Title: Re: St. Louis
Post by: RAD on April 28, 2013, 09:05:19 AM

Nothing wrong there.

Title: Re: St. Louis
Post by: CDN Smoker on April 28, 2013, 09:10:00 AM

Look Great to me Key

Title: Re: St. Louis
Post by: smokeasaurus on April 28, 2013, 09:24:26 AM

Nice smoke ring and I like the idea of using both fine swine and super pig.......outrageous...........

Title: Re: St. Louis
Post by: Smokin Don on April 28, 2013, 09:31:15 AM

Yea good looking ribs and like the corn!!! Don

Title: Re: St. Louis
Post by: TwoPockets on April 28, 2013, 10:28:01 AM

Great looking plate!

Title: St. Louis
Post by: mikecorn.1 on April 28, 2013, 11:58:43 AM

Looks great. I guess those are the ribs you had a few choice words to get the membrane off ;)


Sent from my iPhone 5 using Tapatalk

Title: Re: St. Louis
Post by: Keymaster on April 28, 2013, 12:07:09 PM

Quote from: mikecorn.1 on April 28, 2013, 11:58:43 AM

Looks great. I guess those are the ribs you had a few choice words to get the membrane off ;)


Sent from my iPhone 5 using Tapatalk

Yah, had me so flustered forgot to take pictures ;)

Title: Re: St. Louis
Post by: smoker pete on April 28, 2013, 12:51:08 PM

Quote from: sparky1 on April 28, 2013, 01:09:56 AM

excellent job on those ribs.  good color.  nice ring to them also.  I would like everything on that plate.  maybe some more rice and a 2nd piece of corn too plz?   ::)

My sentiments exactly!!  Great job ...