Mmmmm

**HillBilly** · 07-20-2014, 09:20 PM

Man....That looks delicious,Good job on those ribs!!!!!!

**ScottV** · 07-20-2014, 10:01 PM

I cooked 3 slabs of the St. Louis style ribs on my Masterbuilt last week and they were fine too. I smoked them with dry rub for 3 hrs, then put some brown sugar and squeeze butter on them. Wrapped them and back on for 2 hrs. Then unwrapped them, applied the sauce, and back on for 30 minutes. Just like you said. I smoked them at 225 degrees.

**GitDaGrease** · 07-21-2014, 06:42 AM

Yup , like everyone said, set it at 225

**GitDaGrease** · 07-21-2014, 06:46 AM

Only step I didn't do from that video was the brown sugar.

**"G"** · 07-21-2014, 06:52 AM

I did mine with the brown sugar just like Scott.....they were the best ones I have ever done.......I rubbed mine down with Byrons Butt Rub for the first three hrs.

**majflyboy** · 07-21-2014, 07:51 AM

Looks mighty good!!

**Big C** · 07-21-2014, 09:10 AM

It does look good, wish I had the patience.

**ScottV** · 07-21-2014, 02:22 PM

I'd read where they call that the 3-2-1 method but an hour at the last with the sauce on is just too long. It dries them out a little. 30 minutes is better. Also a little apple juice added to the foil wrap works good for the steam.