St. Louis Spares- wet

[Hamilton Barnes]

Cut down full spares to St. Louis cut, then put dry rub on them. Did 3-2-1 method with last hour vents closed. I sauced fairly heavily during last hour. Also cooked some risotto and broccoli to go with ribs. Sauce a bit heavier than I wished but otherwise pretty good cook.

sauce made and ready

 

[Tony R]

 

[Pat Romero]

They might be wet, Hamilton, but they look finger-lickin good!

 

[James N]

Your rib's look mighty good on this end of the screen.

 

[Bob H.]

Save a couple for me please.

 

[Paul Kastner]

Wet is where it is at.

 

[Bill Schultz]

Hamilton they look delicious, well done Bud.

 

[John Solak]

Pass me a plate and the napkins, those look mighty fine!!!

 

[Morgan C.]

Great looking ribs...where's the grill/smoker?

 

[Robert T]

Wow. Nice looking ribs Hamilton.

 

[Martin Jamie]

Superb

 

[Bob Mann]

Great meal and pics Hamilton!

 

[Mike Coffman]

Tasty looking ribs Hamilton!

 

[Tim McCann]

Just 3 ribs? Man it's gonna take more than that! Those look to good.

 

[~Mark~]

I'm all over wet ribs!!