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Super_Dave's avatar
Super_Dave
Explorer II
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.



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  • magnusfide's avatar
    magnusfide
    Explorer II
    Apr 12, 2015
    Super_Dave wrote:
    magnusfide wrote:
    Wait; you're a Chef Master of Smoke and you've never done St Louis ribs????

    New horizons await, SD :c


    Done plenty of the ribs, first time for baked potatoes in the smoker.

    Okay. Phew!
  • Super_Dave's avatar
    Super_Dave
    Explorer II
    Apr 12, 2015
    magnusfide wrote:
    Wait; you're a Chef Master of Smoke and you've never done St Louis ribs????

    New horizons await, SD :c


    Done plenty of the ribs, first time for baked potatoes in the smoker.
  • Super_Dave's avatar
    Super_Dave
    Explorer II
    Apr 12, 2015
    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 12, 2015
    Wait; you're a Chef Master of Smoke and you've never done St Louis ribs????

    New horizons await, SD :c

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