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Restaurant and Recipe Forum >> The Smokers Pit
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rb.
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Reged: 12/14/05
Posts: 1010
Loc: mo

First ribs of 2013
      #235126 - 01/13/13 09:31 AM

Picked up some St. Louis ribs and put them on the smokers with some Tony C's and pecan over charcoal. Let em smoke until the bone turned in the meat. Firm, tender and nice light pecan smoke to boot. Let the Tony C's sit on the meat at room temp for about an hour and it makes a big difference. Thanks again Greg for the pecan.

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DuckMeRunnin
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Reged: 12/17/05
Posts: 2739
Loc: Missouri

Re: First ribs of 2013 [Re: rb.]
      #235166 - 01/14/13 09:35 AM

No problem, bro.

Got another big ass green limb up by the blind to hack on. Let me know if you need some more.

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