So I decided to do 2 racks of St. Louis style ribs. A friend suggested to not do 3-2-1, unless I like my ribs mushy. Saw a video by MadMoose BBQ that said for ribs with a good bite, do 4 hours at 275. 2 hours in wrap, and at the 4 hour mark unwrap and put back on for 15 mins.
One rack I used a mustard binder with Meat Church Honey Bacon BBQ rub. The other rack I used a Worcestershire binder with Famous Dave’s Rib Rub. At the 4 hour mark I only did a BBQ sauce baste on the Famous Dave’s rack and put back on for 15 mins. At the wrap stage, I did the standard butter, honey and brown sugar method.
The ribs came out delicious! Great bite, great taste on both, both were very juicy too, but didn’t get the bark I was really hoping for. Suggestions?
by KnightOfApocalypse