Bob Bailey
TVWBB Guru
A slab of no wrap St. Louis ribs overExpert Grill (Walmart) lump and Hickory chunks. Rub with 2 parts
coarse black pepper, 1 part Morton's coarse Kosher salt, ½ part granulated garlic and ½ part smoked paprika after a yellow mustard slather. Cooked at 250F +/- 25 degrees on 22” kettle. Began spritzing every 30 minutes after initial1½ hours with a mix of 6oz. each ACV and apple juice, 1½ oz. Each Louisiana hot sauce and pancake syrup. Pic after 3 1/2 hours.
Once they were probe tender, at justunder 5 hours, lightly glazed with some cheapo BBQ sauce, thinneddown with maple syrup, and left on for 20 minutes.
These ribs were among the best I'veever made. Definitely showcasing the black pepper and Louisiana hotsauce. Juicy and tender, even though there was almost no pull backfrom the bones. After struggling with no wrap for several cooks, Inailed this one. If you like them spicy, you'll love these.
coarse black pepper, 1 part Morton's coarse Kosher salt, ½ part granulated garlic and ½ part smoked paprika after a yellow mustard slather. Cooked at 250F +/- 25 degrees on 22” kettle. Began spritzing every 30 minutes after initial1½ hours with a mix of 6oz. each ACV and apple juice, 1½ oz. Each Louisiana hot sauce and pancake syrup. Pic after 3 1/2 hours.
Once they were probe tender, at justunder 5 hours, lightly glazed with some cheapo BBQ sauce, thinneddown with maple syrup, and left on for 20 minutes.
These ribs were among the best I'veever made. Definitely showcasing the black pepper and Louisiana hotsauce. Juicy and tender, even though there was almost no pull backfrom the bones. After struggling with no wrap for several cooks, Inailed this one. If you like them spicy, you'll love these.