Super_Dave
Apr 12, 2015Explorer
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.
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