Good morning to all! Today I'm going to fire up the stick burner with some hickory and throw on some Saint Louis HAWG MEAT with a twist. The wife has been asking me to go old school and smoke a rack like I did many years ago. Of course I said YES! It is very simple. Greek seasoning then hit em with a little Tony's and that's it! Not to much Tony's because of the salt content in it. The other rack will be Malcolm Reed's AP SEASONING and his THE BBQ RUB. My favorite rub. For the first time in many years I did not remove the membrane. I have seen that many folks don't do this on Saint Louis style. Gonna give it a shot for a change. I will add zero additional flavor profiles to the Greek/Tony's rack other than spritzing with apple juice from time to time. On The BBQ Rub rack I will add my normal 6 to 7 additional flavor profiles. I do not wrap ribs. They will smoke at around 250 degrees. When I can lift em and they try to break in the middle, they are done. We don't like fall off the bone ribs. We like to see the solid bite LOL! I will add the final pics later and give you my opinion on the different styles of seasoning. Stay tuned!!
Spare ribs pre trim.
Trimmed to Saint Louis style. Rib tips vac packed for another day. No waste.
Old school on the right.
Rolling
About 250.
Pineapple Habanero Glaze
Homemade BBQ Glaze
Spare ribs pre trim.
Trimmed to Saint Louis style. Rib tips vac packed for another day. No waste.
Old school on the right.
Rolling
About 250.
Pineapple Habanero Glaze
Homemade BBQ Glaze
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