1st timer/1st BBR St Louis

How did it come out?

I couldn't tell from the title did you do Baby Back Ribs and St Louis Spares?

Hi Smokinokie
Did St Louis style. Came out moist/tender but not the taste I wanted. Trying another this morning. Put in at 9:1O AM. Cool--34f sunny wind at 10-15. Going to smoke for 4 1/2 hrs.Useing cherry wood. Looking for some moore sweetness in the rub.
Smoker is real nice. Got it friday 1/8/10. Came home put together smoked it and now Im smoking. Going to have some fun. this will keep you at home. The wife already said; you and that D-----m cooker.

TALK TO YALL LATER

Don G

I'm a newbee also, so this is just a thought. Might about 3 hr mark open smoker and spinkle on a little turinado sugar, try not to leave the door open very long. It sure is fun learning. Good luck!

Cal, What the heck is turinado sugar

It is found in a box by the regular sugar. I would describe it as small particules of cane sugar. They use it in cooking because it will take more heat before it burns. So, if you want to carmelize your ribs on the grill or broiler you won't burn the sugar. Hope this helps explaine a little.

Thanks Cal. Going to the store anyway. Going to try some

Don G

been using Turbinado in my rub and it adds just a bit of sweetness that you may be looking for.

Popular name for it is "sugar in the raw"