Final results
Honey makes everything taste better
Adding a little hickory wood
Ribs going on the WSM
Trimming the flap off the St. Louis ribs Final results Honey makes everything taste betterRibs going on the WSM Trimming the flap off the St. Louis ribs
4 comments:
Those look great. Makes me glad that I happen to have two racks of spares and two of loin backs in the fridge for dinner tonight.
I'm going to do one my usual way and one Rendevous style. I haven't had those (Rendevous) in some time so thought it would be a good change of pace.
We didn't take our usual approach for these quick and easy ribs.
Taking the lead from Dr. BBQ, I kicked up the temps and used aluminum foils and apple juice in abundance to speed things up.
These would never work for competition, but they were mightly good for eatin'.
Looks so good. Could you point me to a reference for the Dr. BBQ style?
Hello,
It's in his book Dr. BBQ's Big Barbecue Book. You can purchase it at almost any bookstore or on Amazon.
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