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Beef and St Louis Ribs

post #1 of 8
Thread Starter 
So I have one day off for the next 5 week soi decided to do some ribs. 3.5 lbs of pork and 4 lbs of beef ribs
Beef was started with Worcestershire sauce and then SPG WSM at 260 for 3 hours wrapped with apple cider vinegar and apple juice.. 2 more hours wrapped
Pork withe Johnny Trigg rubs with yellow mustard
Wrapped after 3 hours with brown sugar, honey, tiger sauce and liquid butter. Two hours later unwrapped and sauced and let them set at 250
They can out delish but overdone a tad . Family lived them but I should have kept temp at 225
Love and learn!
post #2 of 8
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post #3 of 8
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post #4 of 8
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post #5 of 8
Ribs look tasty ! icon14.gif
post #6 of 8
Thread Starter 
They took me 7 hours to smoke 1/2 hour to eat...
The family wolfed them down!
post #7 of 8

I can see why they wolfed them down, they look delicious.

 

Great job!

 

Al

post #8 of 8
Thread Starter 
Johnny Trigg style
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