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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.