Well Hung Ribs

MossyMO · Posted: Oct 17 2016 Post subject: Well Hung Ribs

First time doing ribs on the PBC... St Louis cut ribs seasoned with Tatonka Dust and Everything Rub. Hung and smoked with cherry chips for 3 hours.

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At this point the ribs were sauced with LEM's Meat Varnish and spent another hour and a half cooking.

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We are used to cooking ribs with indirect heat compared to hanging over direct heat, the ribs tasted excellent but next time will cook longer before we sauce them.

Thanks for looking!

suckaass · Posted: Oct 17 2016 Post subject:

Good looking ribs Very Happy

did you have any trouble with them being unevenly cooked from end to end hanging in the smoker like that?
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Rayzer · Posted: Oct 18 2016 Post subject:

Interesting way of cooking the ribs... Is that a drum smoker?
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MossyMO · Posted: Oct 18 2016 Post subject:

Canadian Bacon · Posted: Oct 18 2016 Post subject:

I would be a bit nervous as the ribs cooked and they started getting tender...that they never pulled off the hook.
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BRBBQ · Posted: Nov 06 2016 Post subject:

Looking good
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Rayzer · Posted: Nov 10 2016 Post subject:

MossyMO, Did you detail the building of your pit smoker on this site? I've got some 30 gallon drums, and that looks like a nice way to go..

Thanks,
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MossyMO · Posted: Nov 10 2016 Post subject:

Rayzer · Posted: Nov 11 2016 Post subject:

thanks for the pointer
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