St. Louis Cut ribs

[cansmoke]

Put mustard and rub on ribs last night and left in fridge. Started MES at 250F for 3 hrs. Ribs in. At about 2 1/2 hrs in, started grill. Near 3 hr mark moved ribs to offset on indirect. Made a basic bbq sauce. This morning made a simple salad of cucumber, tomatoes and green onion. All Yummy! Love this cut as lots of meat.

 

[SmokinEdge]

I’ll sit to that plate of bones with you. Looks great. Nice work.

 

[DRKsmoking]

Looks good for me ,
Always good when ribs are on the menu

David

 

[babydocsmoke]

That last plate is a nice finished product!

 

[Buckeyedude]

Im down! What kind of wood did you use?

 

[smokin peachey]

Looks delicious from here!

 

[flatbroke]

Sounds and looks great. I like cucumber salad too

 

[DougE]

I'll stand in line for a plate. Looks delicious!

 

[cansmoke]

Thank all.
It's all gone!
I used maple wood chips. I like maple with pork