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Super_Dave's avatar
Super_Dave
Explorer
Apr 12, 2015

Ribs and Spuds

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.



  • ramyankee's avatar
    ramyankee
    Explorer
    Apr 18, 2015
    Darn.....Looks and sounds great..
    I have always wrapped my taters. Will have to bake them naked from now on.
  • coolbreeze01's avatar
    coolbreeze01
    Explorer
    Apr 17, 2015
    jake2250 wrote:
    Dave,, with the price of meat in Sacramento,,,,I am going to have to wait to do some ribs,, Bel Air store near me they are still to expensive,,spuds are reasonable,, but any meat,, might try Cash and Carry down town, even Tri Tip is crazy expensive!!


    Baby Back Ribs $3.99lb here at R&R Meats. Is that a good price compared to Sac?.
  • bigred1cav's avatar
    bigred1cav
    Explorer
    Apr 15, 2015
    Super_Dave wrote:
    bigred, did you go to the link? I was being literal, it is made by a little old lady from Utah whom makes it out of her garage. It is the primary layer for all my smokes before I start adding my own spices.


    got it super
  • Super_Dave's avatar
    Super_Dave
    Explorer
    Apr 15, 2015
    bigred, did you go to the link? I was being literal, it is made by a little old lady from Utah whom makes it out of her garage. It is the primary layer for all my smokes before I start adding my own spices.
  • bigred1cav's avatar
    bigred1cav
    Explorer
    Apr 14, 2015
    Don't tease tell us the quantities.

    Super_Dave wrote:
    Ron,
    This rub is made by a little old lady out of her garage. She isn't real web savvy so ordering is by phone.

    https://www.facebook.com/pages/Wild-Bills-Gourmet-Seasonings/174607959273291?sk=info&tab=page_info

    Ingredient list for my 2 favorites:

    Great Basin Dry Rub (Blue Label)
    Brown sugar
    Kosher salt
    garlic
    paprika
    onion
    crushed pepper
    cayenne
    other spices

    Garlic Pepper (Red Label)
    Garlic
    Kosher sea salt
    onion
    brown sugar
    spices
    celery seed
    citric acid
    parsely
  • magnusfide's avatar
    magnusfide
    Explorer II
    Apr 13, 2015
    Super_Dave wrote:
    Mitch, 235 degrees.

    Finishing up.







    Now that's my idea of health food! :C:R
  • NYCgrrl's avatar
    NYCgrrl
    Explorer
    Apr 13, 2015
    Yummy looking and I'm particularly admiring the tater seasoning and finished look.
    What do you mop on the ribs to finish them?
  • jake2250's avatar
    jake2250
    Explorer
    Apr 13, 2015
    Dave,, with the price of meat in Sacramento,,,,I am going to have to wait to do some ribs,, Bel Air store near me they are still to expensive,,spuds are reasonable,, but any meat,, might try Cash and Carry down town, even Tri Tip is crazy expensive!!
  • MitchF150's avatar
    MitchF150
    Explorer III
    Apr 13, 2015
    I've got to try the spuds next time! That just looks awesome!

    That's the temp I cook mine at too. :)

    Mitch

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