FLBentRider
New member
I usually do baby backs, my family prefers them over spare ribs. Spare ribs were on sale, so I decided to take a crack at the St Louis cut. My trimming skills need a little work, but practice still tastes great!
On the MAK @250F with 100% Hickory
I mopped them a couple of times with rice wine vinegar.
After a few hours I gave them some Foil Love.
Ready!
I decided to reduce the foil love drippings into a sauce:
I boiled it down until it was half the original volume, about 20 minutes.
I have noticed with the foil love you need to go a little heavier on the rub, it tends to wash off a little.
These were good. The Kona rub is definitely not sweet, but the brown sugar in the FL brought some subtle sweetness to the party.
The Cajun rub on the tips was an experiment that turned out great, I'll be using that as the rib rub next time.
On the MAK @250F with 100% Hickory
I mopped them a couple of times with rice wine vinegar.
After a few hours I gave them some Foil Love.
Ready!
I decided to reduce the foil love drippings into a sauce:
I boiled it down until it was half the original volume, about 20 minutes.
I have noticed with the foil love you need to go a little heavier on the rub, it tends to wash off a little.
These were good. The Kona rub is definitely not sweet, but the brown sugar in the FL brought some subtle sweetness to the party.
The Cajun rub on the tips was an experiment that turned out great, I'll be using that as the rib rub next time.