Brother’s fraternity needed food, so I whipped up two pork shoulders and 4 racks of St. Louis style ribs. First time doing the spiral ribs based on a post i saw here, (turns out if i had kept the upper rack attached, the pork shoulders could sit on top while the ribs could’ve sat vertically on the bottom but we live and learn. Really fun cook!
by assai_semplicemente
5 Comments
We Need Your Help!
We’ve noticed that recent changes in Reddit’s algorithms have made it harder for original content (OC) communities like ours to get the visibility we used to enjoy. This shift means that posts and comments aren’t getting the attention they deserve.
By voting on and commenting on posts, you’re not only helping others but also boosting the visibility of your own posts. Your engagement is crucial, not just for r/PelletGrills, but for all the wonderful niche communities like food, crafts, art, and culture that thrive on original content. Even a simple comment like “This would fit X sub” can make a big difference.
Together, we can support and uplift our entire community. Let’s keep the positive vibes and delicious smoked meat content flowing!
—
It’s working: https://i.imgur.com/EU1Y5GO.png – Concurrently more users are viewing r/Pelletgrills, keep up the votes and comments and thank you to everyone who’s helping us stand out.
—
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/pelletgrills) if you have any questions or concerns.*
What’s that green stuff?
What kind of meat you cook there?
I got a question in general, how can you enjoy ribs with the cartilage? It might be me that cut it wrong but damn that’s annoying with young kids.
For now, i stick with baby back ribs.
This is the first time I’ve seen the spiral ribs.
Is there a benefit other than reducing the horizontal space they take?