@Killer_Hogs_BBQ Rub For The St Louis Ribs On The @WeberGrills Performer

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Malcom Reed has what I consider to be one of the best YouTube channels for all your BBQ needs- HowToBBQRight

Malcom explains everything concisely without pretense and the videos are edited so you can follow along without having to sit through the entire process.  He hits the main points and sends you on your way.  He also happens to sell great BBQ Rubs under the Killer Hogs Brand which you can find here on Amazon  

The BBQ Rub is excellent.  I highly recommend it and may go in for the five lb bag if anyone wants to split it up with me.

This cook was pretty straightforward.  250 degrees.  Ribs cooked offset the coals. Charcoal arranged with the snake method.  Apple chips for smoke.  Foil under the ribs to collect the drippings.  After 3.5, hours wrap in foil with a couple of squirts of BBQ sauce.  Back on the grill for another 2 hours.  When checking to see if they’re done I use a pair of tongs and lift the ribs from about the halfway point of the ribs.  If they bend easily I know they are done.  Another way to tell if they’re done is if the bark separates when you bend them.

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