Did one rack of St. Louis ribs yesterday. I cut them in half, for no other reason than it’s easier to handle.
Used two gringos chupacabra ribnoxious rub on the ribs with mustard binder and wrapped overnight in the fridge. This time I just did 6 straight hours at 225, spritzing every hour with an apple cider/acv mixture. Best ribs I’ve made. Won’t be wrapping again if they continue to turn out like this. No rest and didn’t get a pic right after they came off either. Guests dug into them too quickly. :)
Thats’s a chuck on the bottom of the smoker pic.
Used two gringos chupacabra ribnoxious rub on the ribs with mustard binder and wrapped overnight in the fridge. This time I just did 6 straight hours at 225, spritzing every hour with an apple cider/acv mixture. Best ribs I’ve made. Won’t be wrapping again if they continue to turn out like this. No rest and didn’t get a pic right after they came off either. Guests dug into them too quickly. :)
Thats’s a chuck on the bottom of the smoker pic.