I hadn't done any ribs in quite a while and Publix had a BOGO on St. Louis. I seasoned mine up with some Blues Hog Original Dry Rub and slipped them on the Weber with the Slow n Sear.
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Publix also sells these.
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And while they're not quite like what I grew up on in So. Philly, they are far and way better than any of the other prepackaged brands in store. So I always throw some on for a little extra smoke.
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They're good with your eggs for breakfast, with some Mrs. T's Perogies for dinner, or simply in a bun with some sauerkraut and Gulden's ! ! !
At this point I foil-wrapped with some butter, turbinado, and 100% Pure Maple Syrup.
Here's the final product, sliced and ready to eat.
(https://www.indianmotorcycles.net/attachments/1753133725924-jpeg.867116/?auto=webp&fit=bounds&format=pjgp&height=1920&optimize=high&width=1920)
Lookin' good sir!
Looks lovely! Sausages are the staple part of any BBQ here in the uk, whatever we're grilling, there will always be a few thrown on as well
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Thanks guys ! ! !
Forgot to mention, after I unwrapped the ribs, I sauced them with a 50/50 mixture of Blues Hog Original and Tennessee Red. That was my go-to sauce back in my competition days.