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Turbo St. Louis Ribs. Attempt #1. lots of pics!
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Well, after reading on here about the Turbo Ribs I figured I would take it on. They were pre trimmed by the butcher (next time I will do it myself). I rubbed w/ DP Dizzy Dust and brushed w/ BBQ sauce 20 minutes before I took them off. Turned out great! 350 degrees for 2 hours and 20 minutes indirect. IT was 198ish, passed the bend test. Enjoy!
68% of statistics are made up on the spot.
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Nice smoke ring....congratulationsGreen egg, dead animal and alcohol. The "Boro".. TN
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@henapple - Thank you sir.68% of statistics are made up on the spot.
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Looks amazinLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Looks great, did you add any wood chips for smoke? Drip pan?GreggLarge BGE Owner since December of 2013!
Marietta, GA -
yes, I used 2 Applewood chunks and a handful of hickory chips mixed throughout the Hardwood. Drip pan on top of Plate Stetter.68% of statistics are made up on the spot.
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Good job!!!Just so happens I too am egging St Louis style spares tonight myself! Can't wait as they are aways great to chow down on. I'm trying a new BBQ sauce produced and sold by a good friend of my brother-in-law - got my fingers crossed so I may just serve the sauce on the side...yeah - just talked myself into that ...on the side!Re-gasketing America one yard at a time.
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Nice looking meal.
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Beautiful.
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Nice job!, great smoke ring!!!!
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Turbo rulesSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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