3 racks St Lou’s

[Brett-EDH]

Applewood under B&B briqs. 250° target cook temp.

One rack is SPOG which will be finished with a homemade Salt Lick original style bbq sauce.

The other 2 are with my magic dust recipe and will only be a dry rubbed rib.

 

[Richard S]

I really like that you can get three racks on there with room to “spare”! Looks great!

 

[Brett-EDH]

I really like that you can get three racks on there with room to “spare”! Looks great!

Going to add some thighs shortly.

 

[Rich G]

I'll take a combo plate with ribs and chicken, please! That sauce looks tasty!

R

 

[Brett-EDH]

Chicken thighs are done.

 

[Bob Bailey]

Looking good!

Just finishing up some STL ribs from night before last but could find room for more. What kind of sides are on your menu?

 

[Brett-EDH]

Looking good!

Just finishing up some STL ribs from night before last but could find room for more. What kind of sides are on your menu?

Romaine with cucumbers, tomatoes and assorted peppers. And some baguette garlic toast.

 

[Brett-EDH]

And the sides:

 

[Brett-EDH]

And the meat!



The dry rubbed racks:











The Salt Lick sauced rack:

 

[Michael C.]

Ribs Looks great!!!!!

 

[RLittle]

That looks great Brett! Do you rub the chicken and let sit overnight OR just season before grilling?

 

[Brett-EDH]

That looks great Brett! Do you rub the chicken and let sit overnight OR just season before grilling?

Applied 10 minutes before grilling. They came out great. Simple and easy.

 

[Brenda T]

Oh yeah, that looks great! I'll have a plate just like Rich's please.