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First St. Louis

Austin SmokerAustin Smoker Posts: 1,467
edited 4:08AM in EggHead Forum
I am in a house of baby back freaks, but the selection was not great on Friday as a sale had wreaked havoc on the Pork Aisle! So I picked up a couple racks of St. Louis'. The typical mustard smear, JH Pecan and Germantown Commissary rub, saran wrapped overnight, and on they go - 250 with Pecan and Hickory.

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A bit of forum surfing indicated a longer cook...so I decided on a 4-1-?. Four without foil, 1 hr in, and cook em til they're done. Wound up with a total of 6+ hrs to get to the fold test. Sauced the last 30 mins with Commissary sauce (can you tell I went to Memphis recently?) thinned with Apple Juice:

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They were tasty, but drier than BBs, at least with the treatment I gave them. Plated with some scalloped taters and beans. BTW - after removing the rib foil, the honey/apple juice/rub mixture from the foil went into the beans - KILLER!

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Hope all you guys had fun in FLA and on the Gulf Coast. The next couple weekends will be spent "testing" TexasEggfest recipes.

Comments

  • Austin  EggheadAustin Egghead Posts: 3,893
    Looks really good. Yum :)
    Large, small and mini now Egging in Rowlett Tx
  • walruseggerwalrusegger Posts: 314
    They look great. If they were dryer than BBs, I suspect it's because you cooked them too long. IMO, 4 hours is too long before wrapping them. I only go 2 - 2.5 hrs before I wrap for 1 - 1.5 hr.
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