Will St Louis Smoke Fried Ribs finally kick up your rib game?

Will St Louis Smoke Fried Ribs finally kick up your rib game?




πŸ– In this mouth-watering tutorial, we’re taking you through a step-by-step journey on how to create the perfect St. Louis style ribs, with a unique twist – smoking AND frying for that ultimate flavor and texture.

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29 replies
  1. @dheasley2
    @dheasley2 says:

    Membrane on is perfectly fine after you slow smoke them and fry them. It's also fine after 6+ hr on a big smoker low and slow 225 250 max. It's not fine on a small pit like that 3 maybe 4hr. In my personal preference and experience. That white sauce is a whole nother level too.

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