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St Louis style ribs

post #1 of 3
Thread Starter 

Since I had the day off today I decided to do up some ribs. 

 

Three racks rubbed up and ready to put on the WSM

 

 

Two on the top rack and one on the bottom.

 

4 hours over hickory @ 235. No Foil and as tender and juicy as can be. 

I like my ribs to not be fall off the bone. They should bite through easily and 

leave a perfect bite on the rib.

post #2 of 3

Nice lookin rack, any bite through pics?

post #3 of 3

Dang I didn't realize how hungry I was! I'm slobbering like a St Bernard:drool:

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