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2nd Rib cook "St Louis style"

Tried St Louis style ribs instead of Baby back last night and they were delishhhh! 5 1/2 hrs 230-240 on a rib rack with jack daniels pork rub. , no foil, sweet Baby Rays BBQ sauce last 30 min.
LBGE 2013
Weber Genesis series 
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Comments

  • RACRAC Posts: 1,434
    Man those look good! Nice cook.

    Ricky

    Spring, TX

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  • 69BBQcrew69BBQcrew Posts: 12
    Thanks...... B-)
    LBGE 2013
    Weber Genesis series 
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  • GrillmagicGrillmagic Posts: 1,012
    Oh My!!!!
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  • TonyATonyA Posts: 566
    I'm usually not a big taker of a lot of sauce .. but I'd eat those all day .. great color
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  • pasoeggpasoegg Posts: 251

    I have become a huge fan of St. Louis style ribs...love the amount of meat and it's texture when done turbo style....I'd whoop a man that would take my rack of ribs...you did a good job on those ribs!

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

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  • HotchHotch Posts: 1,350
    Looks like you could just pull the ribs straight out!!

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



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  • SpringramSpringram Posts: 420
    Very nice looking ribs. 


    Springram
    Spring, Texas
    LBGE and Mini
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  • smokeyjsmokeyj Posts: 259
    Those are some nice looking ribs. I also like the St Louis style. Last couple rib cooks I did without foil.
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  • jaydub58jaydub58 Posts: 1,615
    I much prefer St Louis SRs over babybacks anytime.  I've never foiled. 
    John in the Willamette Valley of Oregon
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  • henapplehenapple Posts: 14,416
    I'm not sure I'll ever do bb again. The last 3 rib cooks I've done have been amazing. I but the spare ribs and cut my own.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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