I learned a lesson yesterday. "Go with what you know". I decided to put some St. Louis style ribs in my CS Elite yesterday, this time I was going to do it my way. I have tried the mustard and rubs, I have tried the brown sugar butter and syrup...All very good methods that had wonderful results. But this time I wanted to just take from experience and do it my way. I applied in layers, no sophisticated rubs, no grinding, mixing spices. This was just me some seasoning I like and the meat. I used Salt, Ground pepper, Ground Garlic, Paprika, Cumin, Chili Powder, Garlic Powder. I applied the spices evenly to both sides. Using a bit of caution with the chili powder. I covered and let them set for about 3 hrs. I smoked them at 225 for 3.5 hrs and tested them with the toothpick. Like butter. Pulled them and basted them with some sweet bbq sauce I picked up at a local bbq joint. I almost threw them on the grill and then I realized something. The heat from the meat was changing my sauce. It actually put a nice glaze on it just sitting there. So I cut them up and served them. The kids loved them and the wife said they were the best yet. I have to admit, they were very very good. Spicy but sweet. The burn only lingered for a few seconds until your next bite. I think I can do better, but sometimes experience, proper seasoning, and knowledge of your cooker...is simply enough. I wanted to share, to maybe inspire others to just "wing it" sometime and don't always be so quick to look for a recipie.
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