Did a bunch of St. Louis ribs this past weekend. Rubbed them down first with a mixture of Marsala wine and Worcestshire sauce and then a mixture of homemade pork and chicken rub. We let them set in frig. covered for 2 days and then hung them from a rack in my 55. Smoked them with hickory and cherry at 225 degrees for 5.5 hours.Took them out and washed them down with sauce and foil wrapped them for about an hour. Came out fantastic and coming off the bone. Cookshack scores again! Trying beef ribs this weekend! Take care all and "How about them Panthers!"
