- Jan 9, 2010
- 32
- 10
Been a member a couple years and have grown to love my MES for pork butts and fish. (I am a salmon fisherman here in Washington) Regretfully I have never done ribs on mine.
I have read lots of post but none specific to the MES for St. Louis Ribs ?
I always use Jeffs rub and plan to do so tonight and wrap over night (2 slabs)
So I am guessing 225 temp for about 6 hours? I do not think I will foil as I like em crunchy and I had some at my work that were foiled and they were way too loose for my taste. Maybe just too long in foil.
So any help would be more then great!
Have a great holiday weekend.
I have read lots of post but none specific to the MES for St. Louis Ribs ?
I always use Jeffs rub and plan to do so tonight and wrap over night (2 slabs)
So I am guessing 225 temp for about 6 hours? I do not think I will foil as I like em crunchy and I had some at my work that were foiled and they were way too loose for my taste. Maybe just too long in foil.
So any help would be more then great!
Have a great holiday weekend.
