St. Louis ribs:
Prep: Light mayo binder, Salt, Pepper, garlic powder and ultra lite sprinkle of paprika on top.
Protein:Super market slab of St. Louis ribs ($11).
Pellets: Cookin’ Pellets hickory.
The cook: 235 degrees 5 hours, drizzled with pineapple juice every 45 -60 mins.
Wrapped in foil 1 hour, unwrapped and on the grates 30 mins.
Wrapped in foil again and in the oven 30 mins @170 while I prepped the sides.
Somehow now my rib regime, We we’re that happy.
Prep: Light mayo binder, Salt, Pepper, garlic powder and ultra lite sprinkle of paprika on top.
Protein:Super market slab of St. Louis ribs ($11).
Pellets: Cookin’ Pellets hickory.
The cook: 235 degrees 5 hours, drizzled with pineapple juice every 45 -60 mins.
Wrapped in foil 1 hour, unwrapped and on the grates 30 mins.
Wrapped in foil again and in the oven 30 mins @170 while I prepped the sides.
Somehow now my rib regime, We we’re that happy.