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 tvwbb.com forum
Here are some impressions:
Sieht klasse aus. Hat dein Butcher schon Feedback gegeben??