Author Topic: st. louis rib (Read 1756 times)

irv39 · « **on:** April 30, 2016, 03:01:27 PM »

Cooked a st. louis rib today cooked at 225-250 for 6 hrs. turned out great.

Travis · « **Reply #1 on:** April 30, 2016, 04:52:22 PM »

Nice. What sauce and rub?

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Idahawk · « **Reply #2 on:** April 30, 2016, 05:19:27 PM »

Those look legit , great job !

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irv39 · « **Reply #3 on:** May 01, 2016, 03:17:47 AM »

Nice. What sauce and rub?

Rub was ( Harry Soo's SLAP YO DADDY BBQ ) all purpose championship rub, and the sauce was Maull's sweet and mild

G19 · « **Reply #4 on:** May 01, 2016, 03:53:55 AM »

Looks great did you foil?

irv39 · « **Reply #5 on:** May 01, 2016, 04:01:26 AM »

Looks great did you foil?

No, did not foil, too busy drinking beer

myron · « **Reply #6 on:** May 01, 2016, 04:24:50 AM »

Quote from: G19 on May 01, 2016, 03:53:55 AM
Looks great did you foil?

No, did not foil, too busy drinking beer

That's an awesome technique!

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addicted-to-smoke · « **Reply #7 on:** May 01, 2016, 11:24:14 AM »

... and the sauce was Maull's sweet and mild

So, you didn't baste your BBQ, you Maul'd it, you sizzled that flavor in and appetites went wild?