Rich G
TVWBB Honor Circle
I'm a pretty devoted "dry rib" guy, but for some reason felt like saucing some bones tonight. So I did.
Three pack of St Louis spares from CostCo @ 240 for about 6.25 hours. Hickory, peach and apple wood. Dusted with DP Red Eye Express, then glazed with doctored Maker's Mark BBQ sauce (3 times, 10 minutes apart starting at 5.5 hrs into the cook.)
Some pics......
After 5.5 hours, just before first saucing:
Just about to come off after being sauced 3 times, and left to set up for 15 more minutes:
On the plate with some corn (not a great pic, was in a rush....):
The ribs turned out super tender, and the glaze was a nice change of pace. They pulled off the bone a bit more than I like since I had to hold them for about 45 minutes until the hordes were ready to eat. Great flavor profile with the meat+rub+sauce! Hard to beat ribs off the WSM!
Q on!
Rich
Three pack of St Louis spares from CostCo @ 240 for about 6.25 hours. Hickory, peach and apple wood. Dusted with DP Red Eye Express, then glazed with doctored Maker's Mark BBQ sauce (3 times, 10 minutes apart starting at 5.5 hrs into the cook.)
Some pics......
After 5.5 hours, just before first saucing:
Just about to come off after being sauced 3 times, and left to set up for 15 more minutes:
On the plate with some corn (not a great pic, was in a rush....):
The ribs turned out super tender, and the glaze was a nice change of pace. They pulled off the bone a bit more than I like since I had to hold them for about 45 minutes until the hordes were ready to eat. Great flavor profile with the meat+rub+sauce! Hard to beat ribs off the WSM!
Q on!
Rich
