St Louis Style Ribs

[Kemper Morris]

Cooked at 250
Usedcthe 3 2 1 method

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4:00 AM. Getting an early start

 

[Kemper Morris]

 

[Kemper Morris]

3 Hours In

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[Kemper Morris]

 

[Kemper Morris]

Butter Stage

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[Kemper Morris]

Brown Sugar Stage

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[Kemper Morris]

Honey Stage

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[Kemper Morris]

5 Hours In. Now to let the Sauce Carmelize

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[Cliff Bartlett]

I thought you'd be eating leftovers for at least a week after your big cook. Those ribs look awesome Kemper!

 

[Pat G]

Umm.........Salivating..........Those look off the chain.

 

[Kemper Morris]

Weren't mine. I am still eating leftovers Cliff

 

[Enrico Brandizzi]

Competition style ribs. You eat good Kemper!

 

[Kemper Morris]

My Customers do Enrico

 

[Bill Schultz]

Beautiful smoke my friend

 

[WB Zipf]

Nice! I have never used butter, that's clever.

 

[Rich Dahl]

Those look great as always Kemper.

 

[Barb D]

That's a very nice rack of ribs Kemper. Yummy!!!

 

[Jerome D.]

You are a BBQ machine, Kemper! I'd collapse from exhaustion if I ever had to cook as much BBQ as you churn out.

 

[Matt Rector]

WOW looks amazing!