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Did not do well on the St. Louis Ribs

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Post Mon Sep 08, 2003 9:57 am
chagan well done
well done

Posts: 1350
Location: Central NJ by way of NY
Team Admin, I justed checked the recipe again, and I can see no difference. Where are the changes to the "St. Louis, Mo. Super Smokers Sweet and Smoky Dry Rub Ribs" reflected?


No, it ain't burnt- it's barbecue

Post Mon Sep 08, 2003 10:09 am
team Site Admin
Site Admin

Posts: 14
They're there--you might need to relaunch your browser (to clear the cache), before they show up. The ingredients are now listed as follows, but there are additional changes, so do look at the whole recipe:

4 racks baby back pork ribs (6 to 8 pounds total)
2 cups firmly packed brown sugar
1/2 cup coarse salt (kosher or sea)
1/4 cup freshly ground black pepper

Post Tue Sep 30, 2003 9:07 pm

I made the ribs and I found them salty as well. Which taught me a simple lesson - taste the rub and sauce before you put it on. If you don't like it before it's cooked you probably won't like it after. Personally i don't like a lot of peppe so I put in about a teaspoon and it tasted better the next time.

Hope this helps.



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