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St. Louis Ribs

tjv
tjv Posts: 3,846
edited November -0001 in EggHead Forum
woo2stlouisribs.jpg
<p />Haven't smoke anything in some time. Trying something different, couple racks of St. Louis style ribs. The picture is at the 3.5 hour mark. Looking so good, I may not sauce, but then that Blues Hog is tasty stuff. It's going to be a last minute decision, sauce or dry. T
www.ceramicgrillstore.com ACGP, Inc.
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Comments

  • TRex
    TRex Posts: 2,714
    tjv,[p]I'd sauce one rack, eat the other dry. But those look so good I'd eat them if you threw them on the ground and kicked then around for five minutes.[p]Lookin' good,[p]TRex
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    stlouie.jpg
    <p />tjv,
    I changed up this weekend for the worse. Broke all my "rules of ribs". A little dry, quicker cook with 1 slab. DOH!
    Here is an orginal idea, one of each. LOL
    My sweet little friend from Perry, MO.
    bhribs.jpg

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  • tjv
    tjv Posts: 3,846
    TRex, on the ground is CWM's secret recipe.... I'm fighting the urge to nibble, heck slice off a bone or two! I think those racks could use some evening out.....LOL.[p]One of each, sauce and dry, may be the ticket. [p]T

    www.ceramicgrillstore.com ACGP, Inc.
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  • tjv
    tjv Posts: 3,846
    ribson3tierblueshog20001.jpg
    <p />Car Wash Mike, pic is babybacks with blues hog to top two racks. I may foil the St. Louis ribs in a bit to keep them moist. They just started to render the fat. Well see how it goes. T

    www.ceramicgrillstore.com ACGP, Inc.
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  • ronbeaux
    ronbeaux Posts: 988
    TRex,
    The 2 second rule would definately not apply!
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  • Darnoc
    Darnoc Posts: 2,661
    ronbeaux,
    Just as long it is clean dirt.That was my mothers favorite saying.Dirt from the garden was clean dirt so anything dropped outside the house was considered clean dirt.Sixty five years later I can say that was some mighty fine dirt.Kept me looking 25 years younger.
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