Spicy, fall-apart St. Louis ribs from the smoker and a creamy cole slaw.
(Big Green Egg at 250f-275f)What I really wanted was pulled pork shoulder (center) for making tamales, but as long as the grill is going, Dan threw on some ribs for lunch. They were both coated in Dizzy Pig Swamp Venom.
After three hours, I put the ribs in foil with a slurry of 1/4 cup of Long Trail Ale and 1/4 cup of KC Masterpiece. They went back on to the grill for 2 hours. The pork shoulder was finished three hours after that.
The ribs were as lovely as ever. My cole slaw recipe is here (just scroll down to the bottom of the page); there will be another tamale experiment tomorrow.
