St Louis. I use the 3-2-1 method with about 1/3 hickory and 2/3 apple. I prefer a rub. Maybe a good vinegar and pepper base sauce just to kiss them at the end. I'm not a sweet BBQ fan. Also, ribs shouldn't fall apart like pulled pork.
They're pretty damn good. Never measure on anything, but I put black pepper, garlic salt, Tony's seasoning (spicy), and whatever dry rub you prefer. I smoke mine until it looks medium well.
St Louis. I use the 3-2-1 method with about 1/3 hickory and 2/3 apple. I prefer a rub. Maybe a good vinegar and pepper base sauce just to kiss them at the end. I'm not a sweet BBQ fan. Also, ribs shouldn't fall apart like pulled pork.
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