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st. louis
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OK, I got this idea from a recent post. I tried to find the post so I could give the OP credit for giving me this idea, but couldn't locate it. So if you see this & it was you, thank you very much. Now, Chili (John) also replied to that thread & said he has done these before & they are awesome...
A number of years ago I got tired messing around with the 3-2-1 or 2-2-1 methods and went back to putting them on an leaving them until done. I won't say this is anything special but it's the recipe I've been using for quite some time with consistent success. BTW, signature has some sauces if...
I have been dying to smoke some ribs on the Lang. This is my second time using it.
I went to the store a few days ago & was looking for BB's, but they didn't have any that looked to good.
I found a rack of ST. L's and they looked pretty good, so I bought them.
I injected them with some Creole...