St. Louis cut ribs...

SSN686

Morning All:

Kathy wanted some ribs today so since I'm working from home then not a problem...we had one slab of St. Louis cut...just put the slab (cut in half) on the Egg...both sections have a heavy base layer of Dizzy Pig Mediterranean-ish rub...then the section on the left also has Meat Church Honey Bacon BBQ rub...while the section on the right has a layer of DP Dizzy Dust & a layer of DP Raging River...


Done indirect with dome temp 275 to 300 with a couple chunks of hickory for the 5+ hours to finish...just off the Egg...


Added some potato salad for a fine meal...my plate...


Very happy with both rub combinations, but did prefer the Honey Bacon BBQ...very happy with the texture as they had just a little tug when biting...may have to try these again & soon!

dbCooper

Very nice.  Only two bones must be impressive discipline on your part.

SSN686

Morning @dbCooper : 

Thanks...the two bones was just the first serving 😊

dbCooper

Morning!?  10 PM CDT where I am at.  Where are you located?  If it's in your signature line I can't see it, on mobile right now.

SSN686

Morning @dbCooper : 

I'm in Florida, however I always say "morning" when greeting...just a silly thing I do (plus it's morning somewhere) to see what kind of response I get.

lkapigian

Like the bark on those, I prefer a dry rib !

SSN686

Morning @lkapigian :  

Thanks...we prefer our ribs dry too...I make a sauce that I've gotten many compliments on but typically have it on the side if anyone wants to use it (last night was just me & the much better half so didn't need the sauce).