It should be mandatory if you post a good looking meal that the recipe is attached!
St Louis cut ribs with the membrane removed and fat trimmed off.
Seasoned with Barnacle dust,plowboys and some garlic&coarse pepper grinder.
Cook with the 3-2-1 method. 3hrs smoke at 225degrees unwrapped
2hrs wrapped with squeeze butter/honey/brown sugar.
1hr unwrapped again with the last 30minutes of that glazed with a mixture of the ribs Au Ju and your favorite BBQ sauce. I used Kraft original.
I used Mesquite wood chunks and mesquite HEB charcoal for the smoke in the ugly drum smoker.
Those look good. I've never put butter on my ribs but butter goes good on anything. This a normal thing and I've been missing out?
I’ve started it in recent years and in my opinion it makes a great Au Ju flavor with the brown sugar and honey. I drain that Au Ju when I unwrap and mix alittle of it with some bbq sauce then glaze with it. Too me the flavor is better with butter and no Apple Juice when wrapping. Also to me it keeps the ends from more moiste.
St Louis cut ribs with the membrane removed and fat trimmed off.
Seasoned with Barnacle dust,plowboys and some garlic&coarse pepper grinder.
Cook with the 3-2-1 method. 3hrs smoke at 225degrees unwrapped
2hrs wrapped with squeeze butter/honey/brown sugar.
1hr unwrapped again with the last 30minutes of that glazed with a mixture of the ribs Au Ju and your favorite BBQ sauce. I used Kraft original.
I used Mesquite wood chunks and mesquite HEB charcoal for the smoke in the ugly drum smoker.
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