Smoking St Louis Ribs

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Ribs.

Yay! Here’s my current adventure! With an update at 4 hours. I’ve been trying a little brushing with butter, apple juice and ACV ass suggested on the other thread. No wrap. Well, I tried a partial wrap for about 20 minutes but it just didn’t seem right. [17797515902366715554545887699214~2] Calling it, at about 5 hours, 200f. [PXL_20260526_000635508]

Done! Pulled after about 5 hours, about 199, higher than recommended by Thermoworks, but just briefly.

A piece off the edge was a bit dryer than I would have liked, and my rub was a bit too spicy, but still enjoyed.