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

[ttkt57]

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

 

[ttkt57]

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

 

[ttkt57]

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

 

[ttkt57]

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

 

[ttkt57]

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

 

[ttkt57]

deleted

 

[ShadowDriver]

op2:

 

[ttkt57]

Decide not to waste any scraps!

 

[ttkt57]

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

 

[jzadski]

What he ^^^ said

 

[ttkt57]

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

 

[ttkt57]

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

 

[ttkt57]

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

 

[Chester]

Looking good.

 

[4ever3]

DANGIT!!!

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

 

[ttkt57]

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

 

[4ever3]

Yes SIR!

 

[ttkt57]

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]

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

 

[Learning to BBQ]

Looks great. Nicely done!