Partially frozen St Louis rack

Pulled from the freezer yesterday evening about 6:00 pm, quick rinse under the faucet and in the fridge. This morning about 9 am they were somewhat pliable so I fired up the Classic with 4-5 pecan chunks and let it come up to 270. Meanwhile removed the silver skin and seasoned with Daddy’s sweet love rub. This is 1 1/2 hour in ...

.

Going to wrap at 2 hours with a 1/2 cup of Merlot for an hour. I usually do baby backs 2 hours bare, 1 hour wrapped and 15-30 minutes to reset bark and sometimes sauce. I’ll be interested to see if the same times hold true for these.


Sent from my iPhone using Tapatalk

Yes they are! I’m thinking the time may work out about the same. When I wrapped I took a temp between two bones with my Thermapen and it read 180. We’ll see.
Going to put on a couple of crabmeat stuffed portobellos in a few minutes to go with. :-D

Unwrapped with the shrooms on!




Sent from my iPhone using Tapatalk

On at 10:15 am off at 1:30 pm. I think they’ll be great!




Sent from my iPhone using Tapatalk

Surf and turf Biloxi style!






Sent from my iPhone using Tapatalk