A rack of St. Louis spareribs that I seasoned yesterday with BBQ Savor and Simply Marvelous Sweet Seduction.
Refrigerated overnight!
Put onto my 22.5 WSM, burning KBB and with a few chunks of apple wood. Temperature running steady at 235.
2 hours into the cook I added a cast iron pot of beans to the smoker.
After 4.5 hours the ribs and the beans were done!
Here’s my sloppy plate with the melt in your mouth ribs and beans!
Yes, I still know how to cook on my Weber’s! I have been mainly posting Sous Vide cooks lately and since today
was so beautiful, nice and sunny and 75 degrees, I decided it is time to fire up the big boy! Although I do have
enough choices for grills!