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st. louis rib

Started by irv39, April 30, 2016, 03:01:27 PM

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irv39

April 30, 2016, 03:01:27 PM
Cooked a st. louis rib today cooked at 225-250 for 6 hrs. turned out great.

Travis

#1
April 30, 2016, 04:52:22 PM
Nice. What sauce and rub?


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Idahawk

#2
April 30, 2016, 05:19:27 PM
Those look legit , great job !


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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

irv39

#3
May 01, 2016, 03:17:47 AM
Quote from: Travis on April 30, 2016, 04:52:22 PM
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

#4
May 01, 2016, 03:53:55 AM
Looks great did you foil?

irv39

#5
May 01, 2016, 04:01:26 AM Last Edit: May 01, 2016, 04:02:58 AM by irv39
Quote from: G19 on May 01, 2016, 03:53:55 AM
Looks great did you foil?

No, did not foil, too busy drinking beer

myron

#6
May 01, 2016, 04:24:50 AM
Quote from: irv39 on May 01, 2016, 04:01:26 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

#7
May 01, 2016, 11:24:14 AM
Quote from: irv39 on May 01, 2016, 03:17:47 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? :)
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch
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