St. Louis cut ribs

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Smoking Fanatic
Original poster
Jul 21, 2012
Hamilton, Ontario
Got 2 racks of St. Louis cut ribs from our favourite butcher. Seasoned up with a basic rib rub.

They went in MES for 5 1/4 hours at 230 and then were transferred over to offset charcoal for 1/2 hour. I used Jack Daniel's wood chips.

One rack done just right, 2nd a little more "fall off the bone". Still doggone tasty!

There was bbq sauce from yesterday and more potato salad.


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Time. I know that I can set the MES to go for 5, 6 + hours and it will run consistent temp without me being there. I just dont have the time to sit with offset barrel smoker for 6 hours. I like the added smoke from charcoal grill so finish on that unit. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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