Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. T

    St Louis ribs

  2. T

    St Louis ribs

    More guests added so more food. Bought and used Jeff’s rub/sauce on these. Fantastic combination. Also made a batch of Dutch’s wicked baked beans. Had to cut out the wicked part mainly but they’re still great. I’ll have to try the recipe to a T for my own liking sometime.
  3. T

    St Louis ribs

    Yea that’s about an hour after rubbing. Sometimes I’ll rub the night before but these I just did an hour before throwing them on. I can’t seem to notice any difference in end results.
  4. T

    St Louis ribs

    I'm thinking covered aluminum pan in the oven then maybe a warm crockpot. Not entirely sure how I want to reheat. Welcome any suggestions.
  5. T

    St Louis ribs

    Yep! I've yet to dry out a rack of spares.
  6. T

    St Louis ribs

    I've got a brisket flat in the freezer I smoked a couple weeks ago and a venison Mississippi roast that I shredded for sandwiches as well. That should cover the meats. Still want to smoke some beans the day before if I can fit it in.
  7. T

    St Louis ribs

  8. T

    St Louis ribs

  9. T

    St Louis ribs

    Having a party next weekend and wanted to smoke some ribs for it. No time to do it day of so I’ll just vacuum seal and freeze until then. Had three racks. Each rack got a different rub. The two together got the same Bitchin’ Bob’s original sauce for a finish and the third got a honey chipotle...
  10. T

    Buttermilk battered Fried Wild Turkey nuggets

    Looks great! Basically the same process/recipe I found from the Drury's. Maybe they stole it from you. ;) I tried the buttermilk/dry batter method a few times and was happy with it. Then I decided to try beer batter and can say it leaves the meat even juicier. Basically copying a McDonald's...
  11. T

    Easter brisket

    Looks great! What did you spritz with?
  12. T

    St. Louis ribs

    Thanks! Try it. I’ll keep doing it as long as they turn out like this. I’m sold on the no wrap.
  13. T

    St. Louis ribs

    Thanks! Great salty, smoky, sweet, little heat flavor.
  14. T

    St. Louis ribs

    Thanks!
  15. T

    St. Louis ribs

    I really like the bark these had.
  16. T

    St. Louis ribs

    Thanks! Only my 2nd attempt at ribs. Wrapped the first time. Will skip that going forward.
  17. T

    St. Louis ribs

    Thanks!
  18. T

    St. Louis ribs

    Yup I loved the flavor on these with the rub and sweetness from the apple cider. I also think I prefer the spares to baby backs. I was a little worried they’d be dry with no wrap but the opposite was true. Figured I’d seen enough people on here mention/recommend the no wrap so I gave it a shot.
  19. T

    St. Louis ribs

    It didn’t matter on these! Everything else I typically rest. The chuck pictured I let rest in the cooler about an hour.
  20. T

    St. Louis ribs

    Did one rack of St. Louis ribs yesterday. I cut them in half, for no other reason than it’s easier to handle. Used two gringos chupacabra ribnoxious rub on the ribs with mustard binder and wrapped overnight in the fridge. This time I just did 6 straight hours at 225, spritzing every hour with an...
Clicky