St Louis' WSM


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
I did these using Rome's Enrico's method (wrap in paper) I know they're not as good as Enrico's but they sure weren't bad :)

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Post wrap to follow (Enrico, this is da' bomb!)
 
Two hours on the WSM, one hour in the paper on the WSM an a half hour on the WSM with BBQ sauce - fantastic, Enrico, you got it down!

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Chuck I tell You those ribs look delicious! BUT I'm Doubtful about the butcher paper you used. I can see grease rolling down the edges And I can't any Grease stain passing through the paper. From here it seems like waxed paper. Am I wrong?
I try to give the idea of what Im speaking about


IMG_4760 di BBQness, su Flickr
 
Enrico said:
Chuck I tell You those ribs look delicious! BUT I'm Doubtful about the butcher paper you used. I can see grease rolling down the edges And I can't any Grease stain passing through the paper. From here it seems like waxed paper. Am I wrong? I try to give the idea of what Im speaking about
Click to expand...
I think you're right. Turns out I used parchment paper not butcher paper. Guess I'm gonna have to do it all over again, this time with the right paper :)
 
Great looking ribs, Chuck! St. Louis Spares have been my favorite thing to do on the WSM so far. I'd be doing them every single week if they were only a bit healthier!
 
Newspaper...foil..butcher paper....toilet paper... you use whatever you want to wrap. I'll take a half rack of those, please.
 
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