St. Louis were on sale at albertsons, buy one get two free, so rather than buy spares and do me own butcherin' I thought I'd do like Tommy Callahan suggests and take the butcher's word for it. Each weighed in right around 3 lbs. I've never used olive oil as rub base before, but have heard many good things. I have also heard and experienced good things with both yellow and dijon mustard.
I rubbed two racks with olive oil and one with mustard, they're in the TEX right now with cherry wood cooking along on the Jeff Phillips 3-2-1, many thanks Jeff and the crew of folks who supply us young bucks with smoking knowledge so we reduce our trial and error. Also am using Jeff's rub, it is to ribs what spinach is to Popeye.
A few preliminary shots as things get rolling:
I cut them in half to fit on the TEX's grates.
I've got walmart yellow mustard and Texas olive oil.
Above, a shot of one of the olive oil based racks. As a preliminary note, I did think that the rub absorbed into the meat better with the olive oil.
Above, a shot of the mustard based rack. The rub doesn't absorb into the mustard like it did into the olive oil, but it made a thicker outer coating. My guess is that the mustard will be a thicker bark, but that less rub flavor permeates the meat as in the olive oil, but we'll see.
All set for a smoke. Also added a water pan underneath as the TEX gets just a tad fidgety starting up, but will level out nicely after a half hour to an hour.
More to come. Please offer your thoughts on my method and/or mustard vs. evoo.