Need to take my ribs to the next level

Eat a McRib!

Do you ever sprinkle honey, butter, and brown sugar over your ribs for the last 15 minutes?

I'm burned out on the rub I usually use. I'm about to mess around and come up with something with more heat.

St. Louis style seasoned with rub and Lea &perrins. Usually overnight. Smoked with cherry and hickory 3.5/4 hours at 230-240. Spray with Apple juice. Pretty basic. Thinking about adding some mustard during the marinade process.

Forgot to mention I'm a fan of cookin without the membrane.

Google Texas Cructh/ Pig Candy

Google cinnamon cayenne ribs with maple syrup glaze. Really good

quote:

---

I rarely spritz or mop any more. Once the rub is dried out or set (about 2 hours), I cover them with squeeze butter, about an hour later I cover them with honey. I like the results. Sometimes I'll use a finishing sauce to change things up.

---

Do you wrap them after 2 hours also?

This is what i dont want. And its happened to me also

quote:

---

Do you wrap them after 2 hours also?

---

Not usually, unless I'm pressed for time. Typically I cook a small rack of St Louis ribs for about 4 hours at 225-235 unwrapped. I test for doneness using the bend test, and experience. If I need to speed up the process I'll wrap after two hours, but only for about 30 minutes. When I wrap, I put the butter and honey on the foil, and put the ribs meat side down on it. Then after unwrapping, back on the pit to get the rub to set again. Wrapping for 30 minutes cuts almost an hour off the cooking time. I prefer the taste of the unwrapped ribs.