In this video I’m cooking some St. Louis ribs on the Char Griller smoker using Hickory as a heat/flavor source.
I used the 3-2-1 method of cooking – where you cook them (bone down) for 3 hours, then, wrap them in foil for 2 hours, then turn up the heat a bit and finish them off unwrapped with bbq or other sauce.
You get the benefit of meeting Stormy the rooster in this video as well – you’ve heard him in some of my other videos and the eggs I use in my videos are from his girls.
The gear i’m using on Amazon:
Basting cover: https://amzn.to/2xKNnjA
Digital heat gun: https://amzn.to/2XTUOE1
Bacon press (with kit): https://amzn.to/2xTOvBP
36″ Blackstone soft cover: https://amzn.to/2XTm6dF
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