Good day for a cook........
Smoke wood used, half apple and half hickory.
One rack St. Louis ribs, rubbed overnight and going on to smoke.
[/URL]
Spring cooking in NC.
After 3 hours, ribs had a great crust going. In foil they go with squeezy Parkay, brown sugar and honey.
Local Belgian style. Tasty.
He smells the grub.
After 1 hour in foil, deep mahogany.
After saucing and cooking the sauce in for just a minute or so per side.
Plated with mustard dill tater salad, Boston baked beans and Hawaiian rolls. I got my big plate out for this meal.
Smoke ring.
This was my first rib cook on the JJ and I was really happy with the results. Just as good as I'd get on my WSM. Total cook time was 4 hours.
Thanks for looking.
Sauce