Smoke Day Warm-up StL Spares


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
Nuttin special, but one of my best tasting rack 'o rib cooks to date.

Store cut St Louis ribs, with some nice meaty tips included.
Mix of rubs, Kb and lump, with apple and pecan for smoke.
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Checked 2.5 hrs. in, and mopped with a mix of vinegar, water, and sugar.
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Partially sauced after 5 hrs., temps ran 230-250 at the grate.
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I made German potato salad (my wife's favorite) and had one plain rib, one with sauce, and a tip with sauce.
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Don't wanna brag, but this was a super Sunday supper!

Clean out those grills and smokers boys and girls, Smoke Day is nigh!
 
Nice color on the ribs Bob. I'm going to look into German potato salad it looks good.
 
Like YOU need to warm up for Smoke Day! Get RIBS! er, I mean, Get Real!
You can load my pul-late with pul-lenty of those ribs AND corn butt pul-lease, keep the GPS!
 
Thanks everyone!

John,
I don't always mop, and don't think it makes a big difference.
But smokes, to me are boring as he-double-hockey-stick, and it lets me do something.

Jim,
The GPS was my late MIL's recipe, and if she heard you say that, she would box your ears young man! :p
 
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