bill in mn
Meat Mopper
I thought I would start with what Rec tec had on their page about St. Louis style ribs. Never seen any cooked at 250° but thought they must know. I was looking for a nice pull not fall off. I planed on 6 hrs total but the traffic got them. So I thought better in foil than open at 250 °. They loved them and they were good but they don't know any better. Rubbed them with some Buffalo wings rub that my daughter got when she worked there and Dillo Dust from LaRue tactical when you buy a gun from Mark LaRue he sends a 4 oz . It's by far my favorite rub more sweet than salty. Just a fun day here got to 67° and that was welcome . Cheers Bill