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Author Topic: st. louis rib  (Read 1760 times)

irv39

  • WKC Brave
  • Posts: 221
st. louis rib
« 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

  • WKC Ambassador
  • Posts: 6537
Re: st. louis rib
« Reply #1 on: April 30, 2016, 04:52:22 PM »
Nice. What sauce and rub?


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Idahawk

  • WKC Performer
  • Posts: 3300
Re: st. louis rib
« Reply #2 on: 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

  • WKC Brave
  • Posts: 221
Re: st. louis rib
« 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

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  • Posts: 282
Re: st. louis rib
« Reply #4 on: May 01, 2016, 03:53:55 AM »
Looks great did you foil?

irv39

  • WKC Brave
  • Posts: 221
Re: st. louis rib
« Reply #5 on: May 01, 2016, 04:01:26 AM »
Looks great did you foil?

No, did not foil, too busy drinking beer
« Last Edit: May 01, 2016, 04:02:58 AM by irv39 »

myron

  • Smokey Joe
  • Posts: 29
Re: st. louis rib
« Reply #6 on: May 01, 2016, 04:24:50 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

  • WKC Ambassador
  • Posts: 5782
Re: st. louis rib
« 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? :)
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