Rendezvous/Memphis style ribs on the Green Mountain Daniel Boone

[chew]

This was my first run on a Green Mountain Daniel Boone I picked up this week, my first pellet grill. It was 21 degrees out when I started this morning. I sprinkled the ribs with Killer Hogs Rub. Then mopped them every hour with a mix of hot cider vinegar and rub. No wrapping. Just 250 degrees straight through. The small rack was done at 3.5 hrs. The larger one finished in 4. These are just the cheap St Louis style cuts from my local market. They’re crazy good. Tender, juicy.

 

[bdskelly]

They look pretty dang close to me. Like! B

 

[motocrash]

I'd mow that whole plate,quickly.

 

[seenred]

Looks terrific! I’d do some damage to a plate of those...Like!

Red

 

[Hawging It]

Love the Killer Hogs rub. It's all I use now. His other products are good as well. Malcom Reed has it going on!!

 

[Unique Name]

Get down, brother!!!
Looks fantastic!

 

[chew]

Love the Killer Hogs rub. It's all I use now. His other products are good as well. Malcom Reed has it going on!!

The AP seasoning is fantastic on everything too.

 

[Hawging It]

The AP seasoning is fantastic on everything too.

It sure is!

 

[73saint]

I love the killer hogs rub also! We buy it in bulk and it’s just about all we use for ribs nowadays.

 

[hb99]

They look good. (But I'm not a fan of vinegar).

 

[gmc2003]

Man those look good. Juicy with great color. Nicely Done.

Point for sure
Chris