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Duroc St Louie‘s

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thetrim
thetrim Posts: 11,357
in EggHead Forum

Thanks for taking a look.  

I just got these today at a strong local meat market in Tampa.   Tonight I covered w some yellow mustard and applesauce.   

Spending the night in the fridge getting happy.  
See you tomorrow.  
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Looking forward to seeing them later.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • saluki2007
    saluki2007 Posts: 6,354
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    Like the apple sauce idea. Interested to see if it makes a difference.
    Large and Small BGE
    Central, IL

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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Beautiful!
    Maryland, 1 LBGE
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  • thetrim
    thetrim Posts: 11,357
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    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,357
    Options

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,731
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    lookin’ pretty good, man. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • dbCooper
    dbCooper Posts: 2,082
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    Duroc is special, yours look extra-special.  Nice results!
    I'm not familiar with the applesauce method, will be giving that a try.  If I read correctly, you just used applesauce and mustard, no rub at all?
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • thetrim
    thetrim Posts: 11,357
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    I added rub (Willie's Pig Dust) about an hour before putting it on the egg.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Well, what's the verdict?
    ______________________________________________
    I love lamp..
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  • thetrim
    thetrim Posts: 11,357
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    Meat was definitely a step up from what else I can get here in town.  At only $3.99/lb, I'll never do ribs again unless I have these.

    With Willie's you gotta put a pretty heavy coat on it.  These could've used more, but it did help the meat really shine thru.  I didn't sauce either. 

    I put them on the egg and left them these until they passed the toothpick test.  Took about 3 1/2 hours.  Egg temp was 275.  It did climb to 350 at one point, but got it back sub 300.


    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,357
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    I did want to de that, although I went with NO sauce, my daughter dipped her ribs in Chick Fil A sauce.   It was pretty good, so I may use that next time in the final phase of the cook.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter

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