SHarpGator
New member
I've had my 2 star for 4 days and this is my 3rd meal.
A little background here. My ideal ribs are the ones I get every time I stop at Sticky Fingers in Chatanooga. I like 'em sticky and pretty well done. The opposite of my style ribs is found at Dreamland in Tuscaloosa (fatty and tough).
Back to today's cook. Started with BP's Money Rub on one rack of St. Louis ribs and another rack of baby backs. I did 2 hours on 275 degrees. Then I added brown sugar, butter, and honey and wrapped in foil. After an hour and 45 minutes on 225 degrees, they passed the toothpick test so I added several different sauces (to diff parts of the ribs) and put them back over direct heat for 15 minutes.
I was thrilled with the result. Might have been better than Sticky Fingers. My wife says they were better. Wants me to do 10 racks for guests on Monday.
No post is complete without pics, so here it is.
Sent from my iPad using Tapatalk HD
A little background here. My ideal ribs are the ones I get every time I stop at Sticky Fingers in Chatanooga. I like 'em sticky and pretty well done. The opposite of my style ribs is found at Dreamland in Tuscaloosa (fatty and tough).
Back to today's cook. Started with BP's Money Rub on one rack of St. Louis ribs and another rack of baby backs. I did 2 hours on 275 degrees. Then I added brown sugar, butter, and honey and wrapped in foil. After an hour and 45 minutes on 225 degrees, they passed the toothpick test so I added several different sauces (to diff parts of the ribs) and put them back over direct heat for 15 minutes.
I was thrilled with the result. Might have been better than Sticky Fingers. My wife says they were better. Wants me to do 10 racks for guests on Monday.
No post is complete without pics, so here it is.
Sent from my iPad using Tapatalk HD
