Boucher Family Farm: Weekend Cook: St. Louis Pork Ribs
Posted on August 30th, 2009 by
I coated it in Dizzy Pig’s Swamp Venom rub (hot), left to mellow for an hour in the refrigerator, then brought it to the counter for about 40 minutes to take the chill off while the temperature of the smoker stabilized. …
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Boucher Family Farm: Weekend Cook: St. Louis Pork Ribs
Filed under: Smoked Pork Ribs, Smoking Pork Ribs
Thanks for this great post.Really enjoyed it.