Happy Father's Day to Me - Day 2

[Karl Quist]

After grilling a nice tomahawk ribeye on Sunday https://tvwbb.com/threads/happy-fathers-day-to-me.91634/#post-1045139, I cooked up a nice slab of St. Louis cut ribs (trimmed down from a rack of spares). This ended up being probably the best rack of ribs I have cooked to date.

Just did a simple 3,2 cook on the WSM, with a final 1/2 hour open foil to set the glaze.

Served with some steamed asparagus (it's that time of year), and some fresh berries (strawberries/raspberries).

Note: the plate of ribs was not just for me, I graciously shared it with my family.

 

[ChuckO]

Some mighty fine ribs. What was your sauce?

 

[Karl Quist]

Thank you. I wrapped them with some fake butter (I can't believe it's not butter?) , brown sugar, and a little apple cider vinegar. For glaze I thinned down some Sweet Baby Ray's with a few splashes of Frank's Red Hot.

 

[TomKim]

Thank you. I wrapped them with some fake butter (I can't believe it's not butter?) , brown sugar, and a little apple cider vinegar. For glaze I thinned down some Sweet Baby Ray's with a few splashes of Frank's Red Hot.

Looks delicious! Well done good sir!

 

[Teddy J.]

Looks great, love the color of them.

Danny Gauldin rib glaze is another one I really like.

 

[Tim Campbell]

These look excellent, KE.
Nice of you to share with the family

 

[Karl Quist]

These look excellent, KE.
Nice of you to share with the family

Haha, thanks. Reluctantly shared.