Picked up a couple racks of St. Louis Style Ribs today. I smoked them using the 2-2-1 method. I was short on my go to rub, and didn't have time to run to the store for spices, so the bone side I hit with Kosher Salt, Black Pepper, onion and garlic powder. The meat side I put what little of my rub I had. Also I have a new BBQ sauce to try out. Its made from Gator Hammock here in Florida for my favorite radio show hosts, Stan and Haney. You can buy the sauce here http://stanandhaney.com/ if interested. You can also stream them live M-F, 2-6 pm.
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2 racks of St. Louis Ribs
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Rub applied.
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On the Kettle.
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Time for foil.
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Foiled with Honey, Brown Sugar and a few pats of butter.
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After 2 hours in the foil and 1 hour out of foil, time for the sauce.
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Hit the bone side first, after 10 minutes or so flipped over.
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Meat side sauced, 15 minutes time to eat.
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Ready to plate.
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Here's your plate, was really good!
2 racks of St. Louis Ribs
Rub applied.
On the Kettle.
Time for foil.
Foiled with Honey, Brown Sugar and a few pats of butter.
After 2 hours in the foil and 1 hour out of foil, time for the sauce.
Hit the bone side first, after 10 minutes or so flipped over.
Meat side sauced, 15 minutes time to eat.
Ready to plate.
Here's your plate, was really good!