Robert-R
TVWBB Diamond Member
Have been doing St Louis Spares a lot. Decided to cook some Baby Back Ribs for a change.
Rotisserie, of coarse. Used briquettes and apple chunks for fire and smoke. Oakridge Dominator for rub.
300* and 2 1/4 hours later, lightly glazed with Rufus Teague "Touch of Heat".
Pulled at the 2 1/2 hour mark. Allowed to rest for10 minutes before slicing.
Time To Eat!!!
Rotisserie, of coarse. Used briquettes and apple chunks for fire and smoke. Oakridge Dominator for rub.
300* and 2 1/4 hours later, lightly glazed with Rufus Teague "Touch of Heat".
Pulled at the 2 1/2 hour mark. Allowed to rest for10 minutes before slicing.
Time To Eat!!!