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Yesterday, I cooked up 4 racks of ribs and 2 fatties stuffed with Saturday's leftover chicken, asparagus, bell peppers, garlic and a mix of Asiago and Colby Jack cheese. The sausage wasn't really sausage, but some fresh ground pork mixed with Magic Dust, thyme, salt and pepper. Very tasty! The ribs were St. Louis style, rubbed the night before, then set in the fridge overnight.
Here is the fatty assembly:
Fresh ground pork from the scraps off the ribs:
Here are the "fatty mats"... 1 gallon Zip Lock bags with 2 lbs pork in each:
The fatty ingredients:
The installation of said ingredients:
And here they are assembled, wrapped in bacon:
Let the smoke begin:
The smoker is loaded up:
The fatties are done:
Sliced and ready for consumption:
The ribs are done:
Sliced and supper is served:
Thanks for looking!!
Here is the fatty assembly:
Fresh ground pork from the scraps off the ribs:
Here are the "fatty mats"... 1 gallon Zip Lock bags with 2 lbs pork in each:
The fatty ingredients:
The installation of said ingredients:
And here they are assembled, wrapped in bacon:
Let the smoke begin:
The smoker is loaded up:
The fatties are done:
Sliced and ready for consumption:
The ribs are done:
Sliced and supper is served:
Thanks for looking!!
Great looking ribs. 
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