Yesterday, I barbecued three racks of St. Louis style ribs for a party, last night. I cut the racks in half, and used the BBQ rub from Costco. I set up my Big Green Egg for indirect heat and put the ribs in a wire rack device with the "knuckle" ends down. Closed the BGE and kept the temp between 300 and 340 F for about 2 hrs and 40 minutes. Good stuff. Everyone at the party was happy with them.
Self-Styled Whisky Connoisseur
2 pork butts, 1+ gallon of beans and 4 racks of St Louis ribs.
The only rub I use these days for brisket is kosher salt and fresh cracked black pepper (2-3 times more pepper than salt). The rest is time and pecan smoke. That is the central TX style I like the best (except the restaurants tend to use post oak).
Made some killer ribs on the WSM this weekend. Used some homemade rub and tightly foiled them at the three hour mark after spraying them lightly with apple juice. Another hour and they were good to go. Came out better than ever with a nice light smoky flavor imparted by the pecan wood.
"I distrust a man who says 'when.' He's got to be careful not to drink too much, because he's not to be trusted when he does." Sydney Greenstreet
Lately,....once a week.. been smoking 3 turkey legs for lunches and fishing trips during the week, now I have been adding a slab of salmon in the picture, the legs stay on for about 6-7 hrs, the fish 2-3.. mmmmm. Made some smoked salmon dip with half of the bounty, and it was really good, except at $10 lb for the farm raised and $14 for the wild, it can be quite an expensive hobby. Going to have to start hitting the big pond (lake Michigan)and catch my own again.
Everyday my spirit seems to find its way to the bottom of a glass...... Don