You asked - here are the photos.

[RonB]

Here is the St Louis slab from today's smoke using the SNS. It took about 5 hrs and we thought they turned out great. Tender, but just short of fall off the bone. Juicy and flavorful - I really like the combo of MMD and Sweet Baby Ray's.

[Huskee]

Nice work! I bet those were deee-licious.

[RonB]

I will eventually get this figured out, but for now I'm leaving the post as is. There is a description for each photo when you click on the thumbnails, but the photos are pretty self explanatory... And I don't know why the last shot posted twice or why my comments are at the bottom of the photos??

[Huskee]

I will eventually get this figured out, but for now I'm leaving the post as is. There is a description for each photo when you click on the thumbnails, but the photos are pretty self explanatory... And I don't know why the last shot posted twice??

Sometimes vBulletin has fun with pictures, and posts one really large like that. No worries, that's a perfect one to show off that bark detail!

Here's a post that helps explain the best ways to post pictures, depending on which device you're using. If you're on a desktop computer, you can use the attachment icon instead of the camera icon, and that allows you to post the pictures any size, instead of thumbnails. The linked post explains this in greater detail.

[RonB]

Thanx Huskee - i skimmed through that post but I should have read it carefully.

[David Parrish]

Those look awesome. Great cook!

[ribeyeguy]

I'm drooling!

[Tim Clark]

Beautiful! My favorite ribs cooked perfectly. Nice going!

[JeffJ]

Those are fantastic looking ribs. I am doing 2 SLC slabs on Saturday via SnS and can only prey they turn out that good.

[RonB]

If you have no leaks around the lid it should be a snap.

[JeffJ]

The one time I did low/slow with my new SnS I followed the directions and it held a rock steady temp at 240. I am not worried about the device. I always worry about my technique.

[RonB]

JeffJ That should not be a problem. Just rub it and cook it. The hard part is deciding when it is done. I used the bend test looking for cracks in the surface. I would suggest using gloves instead of tongs - gloves don't seem to damage the bark.

Normally I would just lay the ribs on the grate, but I wanted to see how they would do in a rib rack in case I need to do a bunch of ribs for a group of people. I did rotate the ribs bottom to top about half way through.

You should be fine Sat. I think caring about what you are doing, wanting to get better, and coming to this amazing site will pull you through. Just make sure you start them plenty early.

[CRO]

It looks like you nailed it. Great looking ribs!

[Voodoo]

RonB is right. Start early, and learn to check for doneness. Those are 2 key points. Bend test is good advice and works, but my clumsy hands smear off that beautiful bark and rub. Perhaps use your thermometer probe and poke them anytime you take a looksie. That way, you can see how the tenderness and texture change throughout the cook and when the probe sinks like BUTTA, you're rockin!
By the way, those ribs look like what I need for breakfast, right now. Yummy

[Danjohnston949]

RonB, Fantastic Looking Ribs! Only one Question on Your Technique? Where the H--L Was Our Invites? 👍👍😇👍👍
Eat Well and Prosper! From Fargo ND, Dan

[RonB]

Hmmmmm - must have gotten lost in the mail. Roll Eyes

[Spinaker]

Looks like you killed it. Nice cook man.

[RonB]

Thanx all for the nice comments.

[fuzzydaddy]

Those Ribs are fantastic looking. Well done!