St Louis style ribs

[JustinCouch]

Back to basics. Trimmed the fat and silver skin, wostershire sause salt pepper garlic salt and season salt. Just like my Dad does. Plain Kraft BBQ sauce. Will update as it cooks.

[Txdragon]

Either these have to be the lowest, slowest ribs ever and are still cookin', or SOMEBODY forgot to update!!

[JustinCouch]

They are almost done. Wife took the phone that afternoon and I pure Dee forgot about the post. They were better this time.

[Txdragon]

They are almost done. Wife took the phone that afternoon and I pure Dee forgot about the post. They were better this time.

Did you cook these in the drum?

[JustinCouch]

Yea. I found an old cookie tin that I laid over the fire basket. It helped with overcooking the bottom. Still trying to find that perfect taste. I want to learn more about flavor profiles​. That's what I have been trying to do with the different rubs.

[Txdragon]

Yea. I found an old cookie tin that I laid over the fire basket. It helped with overcooking the bottom. Still trying to find that perfect taste. I want to learn more about flavor profiles​. That's what I have been trying to do with the different rubs.

You add any herbs at all; Rosemary, Thyme, Sage, etc?

[JustinCouch]

Not yet, but will try. I know I like Rosemary. What all do you pit on your ribs?

[Txdragon]

Not yet, but will try. I know I like Rosemary. What all do you pit on your ribs?

I use a little sage in my rub from time to time. I keep my rib rub pretty simple though.. Salt, pepper, onion, garlic, paprika, cumin, brown sugar. I am leaning away from chili powder as I find it can get a touch bitter for my taste. A little dab for some extra color is about all I will add.
To that, I will sometimes add some ground sage or a bit of ground fennel seed.

[Sailor Kenshin]

I've used some different rubs from Sucklebuster's (Pecan, Hoochie Mama, Clucker Dust, Hog Waller) and also McCormick (their generic Q-rub). But the one everyone seems to love is when I toss the dregs of all the aforementioned together.