Smokin-It User Forum!
Recipes => Pork => Topic started by: SuperDave on April 12, 2015, 04:55:37 PM
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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.
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Mmmm...I can almost smell it! 8)
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5 hours on the nose and both ribs and potatoes are done and in rest mode.
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Finishing up.
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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.
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You've got me wanting to do ribs again, soon! Well done.
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Looks great, got to get some baby backs smokin soon!
Greg
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Nice job, Dave (as usual)!!! 8)