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Author Topic: St Louis Ribs...........Day Two  (Read 1485 times)

jcboxlot

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St Louis Ribs...........Day Two
« on: May 09, 2015, 07:06:03 PM »
MUCH better sauced and 10 mins at 300 degrees on the weber gaser.  This time they did bone fall off.  Odd, correct, needed to rest?  Maybe I need to hour sauce them in the smoker?



Kicker was local butcher shop all beef smoked dogs.  What a difference vs store bought!





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Smokin It #2.  Weber Genesis. Old Smokey charcoal.  Work from home antique tool dealer and living the dream.  Dad, Husband, Cook.  John~York PA

DivotMaker

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Re: St Louis Ribs...........Day Two
« Reply #1 on: May 10, 2015, 04:56:42 PM »
Great way to reheat ribs, John!  The dogs look good, too!
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Tony from NW Arkansas
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