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First St. Louis spares

This is my first attempt at ribs on the egg. 350 raised indirect for about 2 hours. Liberal dusting with Arthur Bryant's rib rub with a little Bad Byron's thrown in for good measure. Been lurking here for a long time, hope I've learned a little. Will let you know how they turned out.


  • jaydub58jaydub58 Posts: 2,130
    Please be sure to post some pics, looking forward to the finish.
    John in the Willamette Valley of Oregon
  • CremasterCremaster Posts: 34
    Here they is. They weren't the best I have ever eaten, but they were the best I have ever cooked.
  • JRWhiteeJRWhitee Posts: 4,499
    I did some St. Louis today at they turned out perfect, I cooked them at 260 indirect for about 4-1/2 hours. 

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • jaydub58jaydub58 Posts: 2,130
    @Cremaster, very good looking ribs; you're getting there!
    John in the Willamette Valley of Oregon
  • CremasterCremaster Posts: 34
    Thanks Jaydub. I'll keep on trying  
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