Hello again everyone! I got home from work and to my surprise the Mrs. had picked up a couple racks of St. Louis Spareribs. I had never smoked these before but I still had a game plan in mind. Recently I have stopped using the 2-2-1 method for BB's and just keep them on the whole time. I love the bark that I get off of them and they are still incredibly tender. With that said, I used the same method for these ribs. . . . . .
Getting that membrane off!
I had some chili heads over to help with the food consumption, so I went with a spicy rub. Brown sugar based with some Ghost Chili in there
This is after appx 16 hours napping in the fridge. . . .
I fired up the Kamado and as always it was right to temp and holding within 15 minutes. I used a combination of Pecan and Apple for smoke. Once the ribs were on, I didn't open the lid for 5 hours. Sauced them up and it seemed like immediately they were destroyed! Not one rib left. I'll leave you with a picture medley of the final product. Thanks for stopping by!!!
Getting that membrane off!
I had some chili heads over to help with the food consumption, so I went with a spicy rub. Brown sugar based with some Ghost Chili in there
This is after appx 16 hours napping in the fridge. . . .
I fired up the Kamado and as always it was right to temp and holding within 15 minutes. I used a combination of Pecan and Apple for smoke. Once the ribs were on, I didn't open the lid for 5 hours. Sauced them up and it seemed like immediately they were destroyed! Not one rib left. I'll leave you with a picture medley of the final product. Thanks for stopping by!!!
