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Dijon mustard on ribs?

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  • Mark0525
    Mark0525 Posts: 1,235
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    Little Chef wrote:
    Mark ... You going to trim the ribs up St Louis Style? (Essentially trim off the floppy top from the ribs at the knuckle to square the ribs up) You can cook the trimmed ends, they take less time, and make a nice snack while waiting. ;) Wish you the best!
    Thank you explaining the St. Louis Style to me. I had no idea. Yes I will do it like you said. I'm up to 6 slabs now so I will do a couple with the mustard and see how many people like it.

    Believe me this is way over my comfort level. No one likes when I cook on a grill but I will change this :P

    Thanks to everyone that has helped me on this
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  • Mark0525
    Mark0525 Posts: 1,235
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    No sure why it posted it twice...sorry :huh:
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