St Louis ribs seared early on the Webber, then into the slow cooker on mega-low to finish.
The race is Sunday, and it's a yearly spiritual ritual for me.
So, there will be no pellet smoker this time.
The less work during the race the better.
They are de-membraned in the fridge right now, cut into 2-bone sections and dehydrating.
I will rub them tonight before going to bed with something good and then back into the fridge for them to rest overnight.
Out first thing in the am to come to room temp.
Then onto the Webber.
Beans and corn for sides.
And I'm thinking about a pasta salad of some sort.
And someone else mentioned beer...................yup, some cold suds!
