St. Louis ribs

[NortheastAl]

Made St. Louis ribs yesterday on the Weber 22” with the SnS plus. Five hours of 225° finished with The Shed Sweet and Spicy Vinegar sauce.

[(Lo-N-Slo)]

Looks great!!! To bad I don't have a "smell" button on my computer. Even though I have other smokers (BGE & Barrel House cooker) this picture makes me just about ready to splurge for an SnS for my Weber Performer. Looking forward to cooking BBQ during the cooler weather (100 degrees today).

[EdF]

Cool - me too, Boss!

[HouseHomey]

Just like when the iPhone was introduced. Apple sold you something you didn't realize you needed and had to have. The SnS you need. You just don't know you need it yet.

[kmhfive]

Those look delicious!

[DWCowles]

Beautiful!

[LA Pork Butt]

They look great! What temp did you cook them at?

[NortheastAl]

225°. I used Weber charcoal and had a bit of a time keeping it on the money. Once it takes off it is hard to bring back under control

[RonB]

Super!

[PJBowmaster]

Nice Job! Those Ribs look terrific!

[Stevo]

lovely...

[HouseHomey]

Mighty fine looking ribs!!

[NortheastAl]

Looks great!!! To bad I don't have a "smell" button on my computer. Even though I have other smokers (BGE & Barrel House cooker) this picture makes me just about ready to splurge for an SnS for my Weber Performer. Looking forward to cooking BBQ during the cooler weather (100 degrees today).

The SnS is only way to go. I didn't realize how good it was until I got it. I never take it out and use it for burgers, dogs steaks and chops.

[NortheastAl]

Thanks everyone for the compliments.