St. Louis & Sausage

[Big Dawg]

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.



Publix also sells these.



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.



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.

[bamakettles]

Lookin' good sir!

[Tommie]

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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[Babekyu]

Lookin' good sir!

Agreed.  Lookin' REAL good Sir!

[Big Dawg]

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.