Author Topic: Rack of St. Louis & Spuds  (Read 3023 times)

SuperDave

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Rack of St. Louis & Spuds
« on: April 12, 2015, 04:55:37 PM »
I'm knocking off another new item for me, smoking some baker size russets and threw in a single rack of St. Louis ribs.  I used 2 varieties of my much loved Great Basin rub and some mustard on the ribs.  The potatoes were rubbed with a little oil and sprinkled with some garlic pepper rub.  Food has been in for about 2 1/2 hours and smells great.



Model 4, Harrisville, Utah

DivotMaker

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Re: Rack of St. Louis & Spuds
« Reply #1 on: April 12, 2015, 05:08:44 PM »
Mmmm...I can almost smell it! 8)
Tony from NW Arkansas
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SuperDave

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Re: Rack of St. Louis & Spuds
« Reply #2 on: April 12, 2015, 07:24:08 PM »
5 hours on the nose and both ribs and potatoes are done and in rest mode.
Model 4, Harrisville, Utah

SuperDave

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Re: Rack of St. Louis & Spuds
« Reply #3 on: April 12, 2015, 08:29:18 PM »
Finishing up.





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Barrel99

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Re: Rack of St. Louis & Spuds
« Reply #4 on: April 12, 2015, 10:47:03 PM »
Looking good Dave. I tried some Yukon golds with olive oil and rub recently. I put several of them on a couple stainless steel shish-ka-bob skewers. They were great and best of all my wife loved them.
« Last Edit: April 13, 2015, 03:04:54 PM by Barrel99 »
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swthorpe

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Re: Rack of St. Louis & Spuds
« Reply #5 on: April 13, 2015, 09:41:22 AM »
You've got me wanting to do ribs again, soon!  Well done.
Steve from Delaware
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gregbooras

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Re: Rack of St. Louis & Spuds
« Reply #6 on: April 13, 2015, 12:26:01 PM »
Looks great, got to get some baby backs smokin soon!

Greg

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Re: Rack of St. Louis & Spuds
« Reply #7 on: April 13, 2015, 10:30:08 PM »
Nice job, Dave (as usual)!!! 8)
Tony from NW Arkansas
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