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Recent content by umrjake57
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They were in the brine for about 2 hours, and cooked for about 2 hours (1.5 hours at 225F and 30 minutes on high to crisp the bacon). I got them done just in time before the tornados started hitting the St. Louis area and we had to hide in the basement
Ran across some Spare Ribs that were calling my name. I picked them up for dinner, and decided to throw on some Brats for lunch while I had the smoker going.
Cut them St. Louis style and rubbed the ribs, skirt and rib tips.
Ribs and Brats on the smoker. Ran it at 225F with Apple smoke...