I did some 3-2-1 St. Louis ribs, but went a little further.
3 hours at 250 bathed in a hickory/oak blend.
2 hours wrapped, at 250, with a splash of apple cider vinegar.
Bones pulled, then sauced and wrapped for the last hour.
I used a full Italian loaf. I had to add the sesame seeds to make it more authentic.
3 hours at 250 bathed in a hickory/oak blend.
2 hours wrapped, at 250, with a splash of apple cider vinegar.
Bones pulled, then sauced and wrapped for the last hour.
I used a full Italian loaf. I had to add the sesame seeds to make it more authentic.