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Unread 07-19-2013, 09:45 AM   #8
On the road to being a farker
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Join Date: 05-02-13
Location: Saint Louis, MO
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If they are spares, I like cutting them down to St. Louis style and rib tips (my wife likes the tips because they come out drier) Peel off the membrane from the St. Louis cut. Rub them down, throw them on the UDS using the 3-2-1 method. 3 hours uncovered, 2 hours foiled in beer and apple juice, 1 hour uncovered with thin sauce.
Learning the ropes of BBQ, built my first UDS and have a few butts under my belt
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