It’s not often I cook any other ribs than BBs. I think this may have been the 2nd or 3rd time ever.
I seen these 2.75 lb StLouis ribs for $7 and thought why not.
Seasoned with Oakridge Dominator sweet rib rub.
5 hours unwrapped on the Grilla at 250.
Sweet corn was 20 mins naked, then wrapped with butter and our seasoning of choice for 30 more minutes. Mine was Tony C’s, wife’s was parm.
Jaleps were for me only.
It was the best they have turned out for me. Wife went back for another rib, so gonna have to make these more regular.
I seen these 2.75 lb StLouis ribs for $7 and thought why not.
Seasoned with Oakridge Dominator sweet rib rub.
5 hours unwrapped on the Grilla at 250.
Sweet corn was 20 mins naked, then wrapped with butter and our seasoning of choice for 30 more minutes. Mine was Tony C’s, wife’s was parm.
Jaleps were for me only.
It was the best they have turned out for me. Wife went back for another rib, so gonna have to make these more regular.
