St Louis Style ribs
- Thread starter Roaster
- Start date
Look at this as your guide...http://www.bbq-brethren.com/forum/showthread.php?t=9030
2-1.5-1 may be a little better for St. Louis style @ 225* 250*...IMHO
I go by the "bend" and "crack" method!! (Boy, that doesn't sound right!)
Grab it with tongs lengthwise around the middle, and at the bend, see if it cracks, if so it should be good to go!
2-1.5-1 may be a little better for St. Louis style @ 225* 250*...IMHO
I go by the "bend" and "crack" method!! (Boy, that doesn't sound right!)
Grab it with tongs lengthwise around the middle, and at the bend, see if it cracks, if so it should be good to go!
wickedbbq'r
Full Fledged Farker
What are you going to cook them on? And do you have a plan on how you are going to cook them?
