Started with 3 racks of St.Louis pork ribs.
One rack with Instant Gournet Original...
Next with Penzey's BBQ 3000...
Last one with BPS Money...
Memphis set to 180F while the ribs rested for 20 minutes after being seasoned...
Into the pool...
One hour at 180F. Then 2 hours at 260F.
Then sauced them with this stuff...
Then face down at 260F for another 30 minutes. Flipped upright and sauced for another 20 minutes. The last 10 minutes were at 375F for the finish.
Out of the pool...
Divide...
And conquer...
No foiling this time. As you can see from the last photo I had great pull away from the bone. These were some great ribs!