Rack of St. Louis & Spuds

[SuperDave]

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.

 

[DivotMaker]

Mmmm...I can almost smell it! 8)

 

[SuperDave]

5 hours on the nose and both ribs and potatoes are done and in rest mode.

 

[SuperDave]

Finishing up.

 

[Barrel99]

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.

 

[swthorpe]

You've got me wanting to do ribs again, soon!  Well done.

 

[gregbooras]

Looks great, got to get some baby backs smokin soon!

Greg

 

[DivotMaker]

Nice job, Dave (as usual)!!! 8)