Ribs | Cookshack

Former Member

HI All!
We did Ribs today! "St. Louis Ribs."
Took the membrane off the back. Rubbed them down with wine and Worcestchire Sauce and then dry rubbed them down with my own rub and let them sit overnite. Brushed them down with a mixture of brown and dijon mustard. Put them in for 4.15 hours at 225 degrees. Sauced them down on the way out and then wrapped them in Reynolds Wrap for an hour. Turned out incredible.
Smoke it!!!!!!!!!!!!!!
Tarheel50

3/14/044:44 PM

❤️ 0

Original Post

Add Reply

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...