Forum Discussion

Explorer

Aug 23, 2015

Full Rack Spares

I've done St. Louis style a few times but this time I'm doing full racks, untrimmed. Rubbed last night and into the smoker for 5 hours today. I sauced at the 4.5 hour mark and put back in the smoker for the last half hour to glaze the sauce. Resting now while I make some slaw.

14 Replies

Super_Dave
Explorer
Aug 23, 2015
NYCgrrl wrote:

What kinda slaw will you be making?

I add an Asian twist to a Rachael Ray vinegar slaw by adding some cilantro and nuts.
Ace_
Explorer
Aug 23, 2015
What temp? They look really good.

I think to get them really falling off the bone you need to foil them, 3-2-1 works well. Not my favorite to have them falling off the bone, but a lot of people like them that way.
mowin
Explorer
Aug 23, 2015
Did u foil them? I'm doing some over labor day, and Im debating on the method. Want them FOB. (falling off the bone)..
NYCgrrl
Explorer
Aug 23, 2015
Starting to show that bone!

What kinda slaw will you be making?