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Hickory Smoked St Louis Spare Ribs with Dizzy Dust: First Attempt

dmourati
dmourati Posts: 1,265
edited January 2018 in EggHead Forum
I called the butcher on Thursday to place an order including two racks of St Louis Spare ribs. They got patted dry, then hit with yellow mustard and a generous coating of Dizzy Dust.

The ribs each had a small triangular skirt piece on the back. I just took those off at about the 90 minute mark. Wooo-boy, that was good!

Here are the ribs at just under two hours, raised indirect with some Hickory for smoke.


Mountain View, CA

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