Sun Jul 25 - St. Louis style pork ribs
7 hours, 4 minutes
Auto-created historical session
Ribs seasoned, sweated, and on at 275
Realized I don’t have any heavy foil so I dropped the atraeger to “keep warm” to hold things while I ran to the store.
IT of 165. Wrapped meat side down with a bed of brown sugar and butter and back in for another couple of hours.
Ribs out and in the cooler to rest for an hour while
The Mac n cheese goes in.
The Mac n cheese goes in.
