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St. Louis ribs
I definitely skip the foil process. 3-2-1 was where I cut my teeth on spareribs. My process for bite off the bones is 3 hours in smoker, next 2 hours spray every hour, last hour is for sauce. I keep my WSM between 225 and 250. Weather been especially stable, my labor day Spares ran at 230... -
New member from NE Philadelphia
Hey guys, just joined up. I love the site and have gotten a lot of useful information on it. Some info about me: Location: NE Philadelphia My Cooking Rigs: 18.5 WSM (2 months old) 22.5 Weber 1 Touch Gold 22.5 Weber (Pre-1 Touch model w/ rotisserie ring) My Misadventures in grilling blog...
