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.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Presidents%20Day%20Ribs/MLC_8884_zpsux5r0vnv.jpg)
Put into the Grid Iron, using Cookin Pellets Perfect mix, and have set my temperature to 225.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Presidents%20Day%20Ribs/MLC_8887_zpsjdev9w8z.jpg)
The ingredients for the rib wrap. The butter is no salt.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Presidents%20Day%20Ribs/MLC_8889_zpsba9zjsxs.jpg)
After 2 hours and 45 minutes they were where I wanted them to look color wise.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Presidents%20Day%20Ribs/MLC_8893_zps47r8u3cj.jpg)
Wrapped and put back into the Grid Iron.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Presidents%20Day%20Ribs/MLC_8896_zpsztbhmrpj.jpg)
Here they are after 1 hour and 45 minutes in the foil. I glazed them with Blues Hog Original.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Presidents%20Day%20Ribs/MLC_8899_zps7rvghnxe.jpg)
Ribs are done after another 45 minutes.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Presidents%20Day%20Ribs/MLC_8902_zpsgqh3vbh5.jpg)
My plate with some yellow rice and green beans.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Presidents%20Day%20Ribs/MLC_8904_zpso0cmt9pd.jpg)
Ribs definitely took care of our craving!