Babyback and St Louis Ribs

[Mike Coffman]

Michael and Nicole were leaving to head back to Virginia today and they wanted some ribs before
they left. So coated a rack of babybacks and a rack of St Louis ribs with habanero mustard and
coated them with Willies Hog Dust and some Rubba Dub Dub Rub. I did this last night and put them
in the refrigerator until this morning.

Put the ribs on at about 7:00 AM this morning with some apple wood chunks.

Temp holding steady at 350. (About time to scrub the grill again

)

About an 1 1/2 hour in and basted them with a mixture of Yoshidas, Sriracha, Apple cider vinegar, Mustard and Soy sauce.

Finished after 3 1/2 hours. Basted every 30 minutes with my home made sauce.

Plated with some oven baked mac n cheese and coleslaw.

Just enough ribs left for Michael and Nicole to eat during their trip back home. Ribs and sides
were delicious!

Thanks for looking!

 

[Wolgast]

Looks Killer to me!

 

[Bob Correll]

Beautiful food and photos Mike!
I'd like a to go bag too!

 

[Monty House]

Nice cook! (Love the duct tape, too. Don't change a thing!

)

 

[Ed M.]

Mike, great looking ribs and sides. I'm sure your son and his girlfriend really enjoyed them!

 

[Gary H. NJ]

with killer bark on 'em. yummo - set me up a plate.

 

[Jim Lampe]

fine lookin' ribs mike!

 

[Mike Coffman]

Thanks everyone for your kind comments. Monty: Not duct tape, heat resistant tape. When I use my thermo thru the lid, it isn't easy to close down the vent, so just tape off 2 holes and get temp where I need it.

 

[Mike P.]

Mike, You really take ribs to the next level. Excellent!

 

[Jeff R]

Kind of Asian style huh. Havent had yoshida for a long time but those do look for a change of style