I have two slabs of Saint Louis cut spare ribs chillin in the fridge. I have done plenty of slabs low slow (3-2-1) and they have been great, but i am looking for something new. I am looking for a new process, maybe take it to the next level. Any suggestions?
If it ain't a CAT, it's a dog!!!
2 LBGE's & BGE Backyard Chef Edition Cart