Second go-round with ribs. Tried St. Louis this time instead of baby backs. Two racks, one wrapped after 5 hrs, left the other one "naked". The wrapped rib (one hr) had Parkay, brown sugar and honey. Uncovered the wrapped rib and let both finish off for about a half hour (did cover both with brown sugar and additional honey).
Should have mentioned sooner - my rack had Sassy Q rub. Second rack (for my very critical B-I-L) was very lightly seasoned. Sprayed both with water, apple juice and worchestshire sauce every hour.
Bottom line - both racks came great! (Last time the "wrapped" time was two hrs. - too mushy. One hr. definitely better!).
Confidence now to try a brisket next week. Problem is, it's only my wife and I (don't want my in-laws back - LOL!!) want to use a "packer cut brisket". Seems that this particular cut is 8-12 lbs. A bit much for two.
Are they available in smaller sizes?
Should have mentioned sooner - my rack had Sassy Q rub. Second rack (for my very critical B-I-L) was very lightly seasoned. Sprayed both with water, apple juice and worchestshire sauce every hour.
Bottom line - both racks came great! (Last time the "wrapped" time was two hrs. - too mushy. One hr. definitely better!).
Confidence now to try a brisket next week. Problem is, it's only my wife and I (don't want my in-laws back - LOL!!) want to use a "packer cut brisket". Seems that this particular cut is 8-12 lbs. A bit much for two.
Are they available in smaller sizes?