Smoke Day Ribs

[Rich Dahl]

For smoke day we decided to do some St. Louis spares on the Camp Chef. Using the 3 2 1 method,
Seasoned with my Baby Back Rub and cooked at 275. Wrapped with brown sugar, honey and apple juice.
Made some #5 sauce for the finish.
BBQ beans and corn on the bone as sides.
The ribs were perfect very tender with just a little pull.
Really a great meal.
The mandatory pictures below.

 

[Bob Bailey]

For smoke day we decided to do some St. Louis spares on the Camp Chef. Using the 3 2 1 method,
Seasoned with my Baby Back Rub and cooked at 275. Wrapped with brown sugar, honey and apple juice.
Made some #5 sauce for the finish.
BBQ beans and corn on the bone as sides.
The ribs were perfect very tender with just a little pull.
Really a great meal.
The mandatory pictures below.

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Man that's a tasty looking plate. Ya got any leftovers?

 

[Rich G]

Those ribs are money, Rich! You and Barb know how to cook!!

R

 

[James H]

Gorgeous rack!

 

[BFletcher]

Some perfect food is on the plate, like always!

 

[RichPB (richlife)]

Very special indeed! Many of us have envy despite whatever we fixed.

 

[Jan M.]

Fantastic looking plate. The ribs look so amazing. Very nice.