I am cooking St. Louis Style ribs tomorrow.
I pulled the White membrane off...
I used a little apple juice and rubbed both sides of the ribs...
and then I applied the Tasty Licks "Ribit Rib Rub" sample that I got from Fred a while back. I then applied yellow French's mustard and added the remainder of the rub to the ribs and wrapped the Ribs in Saran Wrap and put them in the fridge for overnight.
I will give a report to this link tommorrow night after I get to eat them :whistle: :woohoo: