I trim and rub St. Louies right before I cook them.
I cook them at 275F, unfoiled, for about 2 1/2 hours, then foiled for about another 1 1/2 hours or until toothpick tender.
I then slice them up, pour the liquid from the foil over them, sprinkle on a little bit more rub, and serve.
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
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