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Impulse Ribs

TTC
TTC Posts: 1,035
in Pork

While making the weekly store run yesterday morning came across two lovely STL style racks. It was a beautiful day, I had no plans, so game on.

Removed membrane, rubbed with mustard, then Meatheads rib rub that I had leftover from a previous butt.

3-1-1 at 275. Spritzed with apple juice at various intervals to keep them moist.

This is why I bought the Egg. No planning or forethought required, just get it to temp and let er rip. Yum.

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XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

2001 Mastercraft Maristar 230 VRS

Ikon pass 

Colorado in the winter and the Lake in the Summer
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