St Louis Ribs


 
Matt Falk

Matt Falk

TVWBB Member
Decided to have my folks over yesterday since my dad's been asking to try my ribs. So here are a couple slabs. I was running behind schedule all day (since this was sort of a last-minute arrangement), so I used commercial rubs and forgot to take plated pics. Doh! Anyway, used Famous Dave's Rib Rub on one, and Blues Hog on the other. Used one chunk of hickory and three chunks of apple. Took just over five hours, and I had to cut them in half to make them fit. So I decided to go with a rib rack, which I don't usually do. I flipped them over about halfway through, and sprayed with apple juice a couple of times, which I feel helps with the bark a little. They turned out pretty delicious.
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Was the "Famous Dave's Rib Rub" the store bought version or the copycat version found on the internet? If the copycat version, can you give a review? How was it? BTW: Looks great.
 
Matt great job on the ribs...if they tasted 1/2 as good as they look you were in hog heaven!

Nice job!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dwain Pannell:
Was the "Famous Dave's Rib Rub" the store bought version or the copycat version found on the internet? If the copycat version, can you give a review? How was it? BTW: Looks great. </div></BLOCKQUOTE>

Sorry, it was just the store-bought version. It's pretty tasty for a commercial rub, though.
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Normally I like to make the version of Mike Mill's Magic Dust that's floating around this site, but I was pressed for time.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Skeet:
Nothing wrong with a good store bought rub. Your ribs look great! </div></BLOCKQUOTE>

+1
 
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