Made St. Louis style ribs with Boiled Taters & Scalloped Onions. I tried a new seasoning that everyone really enjoyed. I ran the RT on low for a 1/2 hour then bumped it up to 200 for 30 minutes then let it run at 225. After 3 hours I wrapped in butcher paper for 2 hours. Finished them with no wrap, glazed them a coat of Countryside BBQ Sauce for the last 30 minutes.
All seasoned up and ready to go on the RT
I used PS Blue Ribbon Competition Style Rib Rub. It's very flavorful rub with virtually no heat. (I used to love heat but since my cancer and radiation treatments of my mouth and tongue I can't tolerate spicy)
Ready to carve.
Time to eat!
Ready to carve.
Time to eat!
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