St Louis style ribs. I cut the rack in half so I could try the rub I usually use and the salt and pepper rub he used on the video and compare.
Got pork tallow and threw it in the smoker the same time I put in the ribs.
4 hours at 225. Start to spritz with 50/50 water and apple cider vinegar at 3 hours.
Turn the temp up to 275 at hour 4 for one more hour remembering to spritz.
At hour 5 I pulled the ribs, and poured the tallow over them and wrapped in butcher paper for 30 minutes.
No joke, best ribs I’ve made/eaten. I usually do the 321 method because that’s what my wife likes but she’s out and about today.
Only critique is I added a bit too much salt and pepper on that half of the ribs but they were still excellent.
by Slinky-dink