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Old 09-03-2013, 11:53 PM   #11
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Quote:
Originally Posted by dledmo View Post
St. Louis style is my favorite. What is the rub?
It's a recipe I got from a Weber cookbook: chili powder, paprika, mustard powder, kosher salt (I used table salt...too salty), garlic powder and black pepper. I may have missed something.
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Old 09-04-2013, 01:53 AM   #12
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onion and sugar. I buy the st louis ribs, but I carve them down, and use the extra rib meat for other stuff. I can't cookem like that, they're too thick.
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Old 09-04-2013, 10:07 AM   #13
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onion and sugar. I buy the st louis ribs, but I carve them down, and use the extra rib meat for other stuff. I can't cookem like that, they're too thick.
That's what those were in my picture - 4 whole racks I butchered down to size and cooked the extra meat for sandwiches and the like.
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Old 09-05-2013, 03:39 AM   #14
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Is that 4 racks? I thought it was 2 with the outer layer of rib meat on. I was looking at it with my phone. Nicely trimmed ribs, those will cook up good.
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Old 09-05-2013, 05:20 AM   #15
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Is that 4 racks? I thought it was 2 with the outer layer of rib meat on. I was looking at it with my phone. Nicely trimmed ribs, those will cook up good.

Yes, they WERE 4 racks - the first I cooked for anyone other than family. As far as them cooking up good, they disappeared in less than 15 minutes!
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Old 09-05-2013, 09:34 AM   #16
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Nice!
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Old 09-05-2013, 03:07 PM   #17
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Nice looking ribs and welcome over here. The rub recipe looks good. This is one of my favorites for a home made pork rub.

  • Southern Succor Rub
  • 1/4 cup ground black pepper
  • 1/4 cup paprika
  • 1/4 cup turbinado sugar
  • 2 tablespoons salt
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne Makes enough rub for a 6 to 8 pound Boston butt.
    From: Smoke and Spice
    Posted By: Tonkcats@cs.com, Via: Rec.Food.Recipes
    Post Date: Saturday, April 01, 2000
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