GermanTX
Well-known member
Just posting some pictures from some ribs I made recently.
St. Louis, mustard/pickle juice slather.
Mix of Memphis dust and Rivertown rib rub.
Oak smoked.
Finished with Baby rays original.
Was in a hurry (started these at 6pm on a Sunday after a long day).
Finished them in like 4 hours (cooked at ~275-300), foiled them once they had good color.
I didn't have high hopes due to time and heat, but they were finger licking good!
St. Louis, mustard/pickle juice slather.
Mix of Memphis dust and Rivertown rib rub.
Oak smoked.
Finished with Baby rays original.
Was in a hurry (started these at 6pm on a Sunday after a long day).
Finished them in like 4 hours (cooked at ~275-300), foiled them once they had good color.
I didn't have high hopes due to time and heat, but they were finger licking good!
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