Ribs

I did St Louis style ribs on the Egg yesterday. I used the Magic Dust rub from the book Peace, Love, and Barbecue by Mike Mills. For his Apple City 17th Street Ribs, he says to use Apple wood but I couldn't find any around here. I did find Cherry though and used that for smoke.

Wow, low and slow cooking is so easy on the egg. Once I got the temperature on the egg to 250, it stayed there for 6 hours. The ribs had great bark and great flavor. Stephanie said this was my best batch of ribs yet.

Along with the ribs, I did a batch of Dutch's Wicked Baked Beans. I thought they were great but Stephanie thought they were just okay. She thinks there's just too much stuff in with the beans.