Due to the deep discussion of Baby Backs Versus earlier in the week I decided to put it to the test.[p]Last night... I prepared the St. Louis Spare ribs according to Steven Raichlen book "How to Grill. Cut of the caps and skirt etc. I marinated the ribs in a baking dish in a mixture of Apple Cider Vinegar and water mixture appoximately 2:1. I added some honey probably three tablespoonsful and some black pepper and cayenne pepper. I let is soak for about three hours. I then took it out and patted it dry with a clean towel. Then I got plain old French's yellow mustard and used Bad Byron's "Butt Rub.". I put in Fridge overnight. [p]Today, at 11:00 I had my BGE stablized at 220 (Indirect set up -- plate setter with legs up drip pan with water underneath grate) and put the ribs on my rib rack. I didn't open the dome for three hours once I put it on! I checked it put in foil and wrapped continued cooking for about 2 hours. Then I looked at em sauced em with "STUBB's Spicy" BBQ sauce and I mixed it this way 2/3 BBQ sauce 1/3 cup of honey left in foil pulled about 4:30pm. The hard part was letting it rest on the table without eating them. 5:00 pm Ribs N BREAD.... what else do ya need? Ok I had some Lemonade to clean my palate :=) [p]Why this long story?
To say thanks to my fellow Eggheads of course:
Rich G -- Idea about mixing stubs with honey
Ronbeaux -- For giving me a free bag of "Nature's Mesquite" to field test
The rest of you -- For putting up with my long stories and to inspire me to do the cook today. THANKS ALL!!!