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Here I go again

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lemans

Master of the Pit
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So my Virginia hostess just walked in
(A 4:00) and said look what I got you!! And hands me a rack of St Louis Ribs... and says I would like to have dinner at 7... Humm!!!
So I cranked up her Acorn with some applewood to about 375 and went to work..
 

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So my plan is to treat them like country Ribs.. sear them put them in a pan with bbq sauce and cover them for and hour or so to tenderize them. We. Will see
 
Lol I like the description... And mmm on that meal upcoming....
 
I like that this starts with a hostess and makes me think there is a story behind how he arrived in Virginia too. Let us know how they turn out; I always strayed away from spare ribs my self.
 
I like that this starts with a hostess and makes me think there is a story behind how he arrived in Virginia too. Let us know how they turn out; I always strayed away from spare ribs my self.
I hear ya,I would have sounded the alarm!:D
They look good,how are they tender wise?
 
It’s not comp style but it’s family style.
And that’s all that counts
 
It’s not comp style but it’s family style.
And that’s all that counts
Certainly look good to me! I always go 'Hey if I and those I serve like it..well, who cares if a hoighty toighty competition judge wouldn't'
 
They look good!
It's interesting that you cut them up first. What would be the benefit? Just that they cook faster? More smoke all around, maybe? Can't be that much more though.
 
Did it so it cooks faster. Normally 3-2-1. These were done in 2 1/2!! Like I do country Ribs.. they were delicious with a pull on the bone
 
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