dp’s St. Louis Ribs

1/2 racks marinated in Dale’s 1/4C 1/4 C water w/ 2 tsp liquid smoke + 1Tbs Texas Sugar ; 1Tbs brown sugar & Honey Hog dusted prior to vacuum seal.

Author

David Porter

Smoking meat

Prep Time: 00:00

Recipe Time: 23:35

Temperature : 155F / 68.3C

Ingredients

Directions

Finishing Steps