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President’s Day Ribs
HighOnSmoke:
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!
sb2_7:
Nicely Done! How did you thaw them?
HighOnSmoke:
--- Quote from: sb2_7 on February 16, 2015, 06:04:03 PM ---Nicely Done! How did you thaw them?
--- End quote ---
I pulled them late last night and put them in some cold water for about 2 hours, changing it out every 30 minutes.
Then back into the refrigerator until this morning. I repeated the water bath for another 1 hour and they were ready.
Savannahsmoker:
Thanks a heck of glaze on those ribs and looking good.
I assume they are in the sweet side of taste range.
sliding_billy:
Great looking ribs!
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