Cooked a st. louis rib today cooked at 225-250 for 6 hrs. turned out great.
(http://i1024.photobucket.com/albums/y302/ijd39/DSC00962.jpg) (http://s1024.photobucket.com/user/ijd39/media/DSC00962.jpg.html)
Nice. What sauce and rub?
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Those look legit , great job !
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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
Looks great did you foil?
Quote from: G19 on May 01, 2016, 03:53:55 AM
Looks great did you foil?
No, did not foil, too busy drinking beer
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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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? :)