Memphis style St. Louis ribs in bourbon and molasses rub . . .

ttkt57 · Feb 27, 2021

. . . plus a dash of Adkins and a sprinkle of Dark Canyon Red Eye Rub. Eager to see how this goes.

ttkt57 · Feb 27, 2021

Mix up a little mop sauce while the ribs sit in the fridge absorbing the rub.

ttkt57 · Feb 27, 2021

I almost forgot to vacuum. (My wife wonders why I vacuum the garage and patio but never the den!)

ttkt57 · Feb 27, 2021

Fill the hopper with Lumber Jack 100% hickory pellets and pretend those aren't snowflakes that just started falling.

ttkt57 · Feb 27, 2021

Fire up the cooker and wait for it to tell the Idaho winter what for.

ttkt57 · Feb 27, 2021

deleted

ShadowDriver · Feb 27, 2021

ttkt57 · Feb 27, 2021

Decide not to waste any scraps!

ttkt57 · Feb 27, 2021

Put the ribs and scraps in the pit at 225°F, put a hot drink in your hand (winter recipe), and wait.

jzadski · Feb 27, 2021

What he ^^^ said

ttkt57 · Feb 27, 2021

The ribs have been in the pit for 13 minutes and I'm already feeling impatient!

ttkt57 · Feb 27, 2021

At an hour and a half put some mop on those dry ribs!

ttkt57 · Feb 27, 2021

Mop again at 2 1/2 hours, and don't let winter's 35 mph wind and sleet temper tantrum faze you.

Chester · Feb 27, 2021

Looking good.

4ever3 · Feb 27, 2021

DANGIT!!!

I can’t be there in time fer dinner!!!

ttkt57 · Feb 27, 2021

At 3 1/2 hours mop again, and have a little scrap snack.

4ever3 · Feb 27, 2021

Yes SIR!

ttkt57 · Feb 27, 2021

At 4 1/2 hours remove the ribs from the pit, dust them with bourbon molasses rub, and let the anticipation build for about five minutes.

ttkt57 · Feb 27, 2021

If those aren't Memphis ribs I guess they'll have to do till some real ones drop by.

Learning to BBQ · Feb 27, 2021

Looks great. Nicely done!