Honey Bourbon glazed Spare Ribs St Louis Style with rib tips for an early appetizer.
321 method at around 225, last hour temp fell to around 210-215 but I feel this might have prevented them from being dry.
Weber grill with snake method.
Locally harvested Red Cedar for smoke.
Oktoberfest beer for spraying and for pour over during wrapped cooking.
Rub was Kinders buttery steakhouse for the main base. Added New Mexico Red chili powder, brown sugar, and a home grown Italian seasoning blend.
Rib tips only took about 2.5 hours. seasoned with Kinders buttery steakhouse then finished with Kinders Hot BBQ (first time doing these, fantastic appetizers, huge hit with the family).
Homemade Bourbon Honey glaze. (Bourbon, brown sugar, orange juice, vinegar, dash of salt and pepper.)
Meat was fall of the bone but not to the point of being dry. Really happy with this cook.
by ToolBoxBuddy
8 Comments
that looks pro
Looks delish! When do you launch on Uber Eats? 🤣
Amazing looking ribs! Nice job
You’re there, Man.
Awesome job👍!
I usually do 2-2-1 at 240 for st louis
Ribs are one of my favorite things to cook. They’re super easy if you stop following recipes with times and temps and just cook them until they pass the bend test.
Don’t sauce and smother in butter,honey,brown sugar/erc and just cook them how you want them until they pass the bend test. We get too caught up in recipes that we lose how to actually cook things on our own, how we like them. Learnt he bed test and cook a slab without following a recipe, you’ll be more than happy with them.
I, too, struggled with ribs. Then Meathead set me straight.
[https://amazingribs.com/best-barbecue-ribs-recipe/](https://amazingribs.com/best-barbecue-ribs-recipe/)
I’ve never cut the tips off because I didn’t want to waste anything but today I’ve learned!! Those look amazing!!