Luke P
TVWBB All-Star
Not sure if these are technically St Louis cut spares...I'm not an expert. Either way, my wife surprised me with a rack she found at the store. They misprinted the price, and the rack cost $1.56. That's right....1 dollar and 56 cents! 
Rub is a slightly adjusted "All South BBQ Rub" from "BBQchef33" in the BBQ Brethren Forum. Bit of White sugar, brown sugar, salt, Cumin. Increased the amount of Pepper, Cayenne, and Chili Powder. Lot of feedback from Tony R to make these work. Greatly appreciate the help I get from him constantly...and so much I learn from so many on this forum.
3-2-1 method with ribs on and cruising around 260 (little higher than I wanted but it'll do). Few small chunks/chips of cherry on the snake. Going straight dry ribs for this rack at my wife's request.
Too "fall off the bone" for me. They didnt do exactly what I wanted. However, my wife and our guests were very pleased and complimentary to the chef. Not MY perfect ribs, but when there are bare bones at the end of dinner...I'll take it. Thanks for looking.
Rub is a slightly adjusted "All South BBQ Rub" from "BBQchef33" in the BBQ Brethren Forum. Bit of White sugar, brown sugar, salt, Cumin. Increased the amount of Pepper, Cayenne, and Chili Powder. Lot of feedback from Tony R to make these work. Greatly appreciate the help I get from him constantly...and so much I learn from so many on this forum.
3-2-1 method with ribs on and cruising around 260 (little higher than I wanted but it'll do). Few small chunks/chips of cherry on the snake. Going straight dry ribs for this rack at my wife's request.
Too "fall off the bone" for me. They didnt do exactly what I wanted. However, my wife and our guests were very pleased and complimentary to the chef. Not MY perfect ribs, but when there are bare bones at the end of dinner...I'll take it. Thanks for looking.
