WSM SmokeDay 16

This year I decided to smoke some awesome St. Louis cut ribs from my favorite butcher.

Method 3-2-1.
The sauce for the glaze was self made and based on the famous “6th Street Red’N Wet” sauce from Taural Rhoden.
The Rub is my own Magic Dust recipe.
I used cherry wood chunks for the flavor and the impressive reddish color.
I sprayed the slabs every hour with 50/50 water/cherry juice until the wrapping.
I wrapped the ribs with butcher paper with some cherry juice.

Hier the original entry in forum

Here are some impressions:

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