Trimmed St. Louis style
Cut up for the smoker
Slathered in mustard, covered in my rub and on the Big Green Egg.
After 1 hour
After 2 hours
3 hours
4 hours
After 5 hours
Removed from the smoker covered in BBQ sauce and back on for 15 min per side, re-covering in BBQ sauce when flipping.
Done!
Bottom is the St. Louis style ribs with the bones. Middle is the country style rib parts and the top is the pure meat falling apart like pulled pork.
Close ups
Look at all that extra meat from the trimmings. YUM!
