We were craving some ribs and I just happened to have a rack of St. Louis cut in the freezer. I thawed them,
then removed the membrane and seasoned them with some seasoning salt, garlic pepper and Plowboy’s Yardbird rub.
Put into the Grid Iron, using Cookin Pellets Perfect mix, and have set my temperature to 225.
The ingredients for the rib wrap. The butter is no salt.
After 2 hours and 45 minutes they were where I wanted them to look color wise.
Wrapped and put back into the Grid Iron.
Here they are after 1 hour and 45 minutes in the foil. I glazed them with Blues Hog Original.
Ribs are done after another 45 minutes.
My plate with some yellow rice and green beans.
Ribs definitely took care of our craving!