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Ping CrimsonGator

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Pharmeggist
Pharmeggist Posts: 1,191
edited November -1 in EggHead Forum
I am cooking St. Louis Style ribs tomorrow.

I pulled the White membrane off...

I used a little apple juice and rubbed both sides of the ribs...

and then I applied the Tasty Licks "Ribit Rib Rub" sample that I got from Fred a while back. I then applied yellow French's mustard and added the remainder of the rub to the ribs and wrapped the Ribs in Saran Wrap and put them in the fridge for overnight.

I will give a report to this link tommorrow night after I get to eat them :whistle: :woohoo: :P

~Pharmeggist
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Tomorrow before you put the ribs on, if you have any of the rub left put more on before going on the egg.

    Looking forward to hearing & seeing the results.

    GG
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  • Crimsongator
    Crimsongator Posts: 5,797
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    OK. You did rub, mustard and more rub. That is a new one to me. I have decided to cut down on the mustard I use. It ended up being too messy when try to flip the ribs. I now just add the rub right to the ribs, no or very little mustard.

    How is the new baby (and the sleep or lack of) and how is the mrs.
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