3 Hour St. Louis Ribs | Chef Eric Recipe

When I first stated cooking ribs decades ago, I fell into the easy-to-remember and fun-to-say trap of what is known as the “3-2-1 Method”. Quickly I realized there must be a better way. After years of experimentation and what I thought were good results, it wasn’t until a few years ago when I competed in Australia’s largest BBQ competition “Meat Stock” with my friend’s BadAss BBQ that I learned a smoke and glaze warp method that produced my best results to date in half the time.
Enjoy!
Chef Eric Gephart
3 Hour St Louis Style Ribs 101
1 Each St Louis Style Rib Rack (Cheshire Pork)
2 Tsp Salt, Kosher
2 Tbsp Lane’s BBQ Sweet Heat Rub
2 Chunks Smoking Wood (I used Hickory)
2 Long Sheets Heavy Duty Aluminum Foil
2 Tbsp Dijon Mustard
2 Tbsp Honey or Agave syrup
2 Tbsp Sugar in the Raw
5 Pads Unsalted Butter, Cut ⅛ Inch thick
2 Tsp BBQ Rub
Method:
1. Stabilize your grill at 300F.
2. Peel the silver skin off the back side of the ribs and trim any meat or fat that is hanging off the rack. Season both sides, first with salt then with the Lane’s BBQ seasoning. Allow to rest for 30 minutes.
3. Place the wood chunks in the hottest portion of the lit coal pile and wait for the wood to combust, then transition your grill to an indirect smoker by installing the 2 half-moon deflector shields or SlōRoller. Place ribs bone side down on the grill and close the dome.
4. Smoke for 1 ½ hours, flipping the rack from the bone side to the meat side, touching the grates halfway (45 minutes) through the smoking portion of the cook.
5. After 1 ½ hours, lay out 2 sheets of heavy-duty foil (roughly 10 inches longer than the rack of ribs). Season the center of the foil (where the top side of the rib rack will lay) with Dijon Mustard, Agave syrup, Sugar in the Raw, pads of Butter and BBQ seasoning.
6. Lay the ribs on the foil, meat side down. Fold the double layer of foil to the center then fold the two ends in. Place the wrapped ribs back on the grill with the wrapped glaze ingredient side up.
7. Continue to cook at 300F for 45 minutes, then flip the ribs and cook for another 30 to 45 minutes.
8. Remove the wrapped rib rack from the grill. Carefully open the foil and check for desired tenderness using a thin point of a knife or thermometer probe (not for temp but for tenderness). If there is too much resistance, return the ribs to the grill meat side up and close the draft door as well as the Kontrol Tower. Allow to cook for 30 more minutes undisturbed and check again for doneness.
Where to Buy:
Lane's BBQ Sweet Heat Rub: lanesbbq.com/collections/rubs...
Cheshire Pork Ribs: www.cheshirepork.com
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[@superchop3000]

This by far is the best rib recipe and i have ever come across … and i have been doing ribs for a looooong time , well done chef Eric

[@ChefEricGephart]

🥂🤙🏽

[@davidbrowder5745]

Really good. My first time smoking ribs and the whole family loved them. Thanks!

[@roblappin5804]

I love watching your cooks. Keep Em coming chef

[@ChefEricGephart]

Cheers Rob, we have some fun recipe coming up ✅🤙🏾

[@extramurous]

I think a lot of received barbecue “wisdom” is based on the characteristics of offset smokers. You can’t cook ribs at 300 degrees in an offset smoker without drying them out. A kamado is not an offset smoker; kamados are essentially ceramic ovens. They can maintain 300 with far less airflow than an offset smoker. Less airflow means more moisture retention. I’m glad to see chefs like Eric showing what can be done if you are willing to break the “rules”.

[@ChefEricGephart]

Well said Gilbert. Happy grilling my friend 🤙🏾🔥 Chef E

[@KamadoJoeGrills]

The moisture retention is incredible!

[@mitchellgeisler4577]

Great point Gilbert!! Different cookers with different characteristics. And always exciting to find new ways to do it all!

[@jjustice2005]

Agreed. Offsets are in a whole different area of BBQ’ing.

[@gabrielbennett5162]

I use an offset stick-burner and I have never had any problems with drying my ribs out. I run between 275 - 300 for around 4 - 4.5 hours and never bother with foil or the 3-2-1 method. Just remember to mop them at least once an hour after the first hour. I also prefer to leave the membrane intact; the ribs turn out juicy every time. You can remove it if you want to, though and I have in the past.

[@chipmiller4422]

I have never liked my ribs (literally never). I had some spare ribs and cut them to St. Louis cut and used your technique today. They were fantastic, beyond what I thought I could do! This will be my go-to technique from now on. Chef Eric, thank you for helping me finally make fantastic ribs!

[@ChefEricGephart]

Chip, glad to hear you have a new cut in your lineup 🤙🏾🔥 Such a fun method. All the best Chef E

[@barkyvanschnauzer3438]

Literally just made my life so much easier. From quicker cook to set up and ignition of grill. Great video.

[@ChefEricGephart]

🔥🤙🏽

[@aaronkav7453]

Hello from Australia! I’m new to the kamado world and I’ve had a hard time finding a good rib tutorial. I made these tonight and they were the best I’ve had, they came out absolutely perfect so thank you !

[@gerdsfargen6687]

Best fun youll have for many years. Much good eating 😊😊

[@kavbrodie]

Hello

[@gstroika]

I’m always impressed with your recipes and presentation style! Would love to try these for my 4th of July birthday-which is coming up soon. Thank you, Chef E.

[@ChefEricGephart]

Cheers for the kind words and Happy early birthday. These ribs would be a great choice 🤙🏾

[@2011hzw]

I have done these ribs three times and every single time they have been a home run. I have not varied from these exact instructions, perfect every time. I like to dip them in Original Blue Hog BBQ sauce when I am eating them. Heaven!

[@stevelabree497]

I used to be that 3 - 2 - 1 guy with my Kamado. I always thought that low and slow was the way to cook. But with your inspiration as well as another Kamado Joe KZbinr, I started to cook my ribs, brisket and other traditional low and slow meats "hot and fast" with some of the best results in half the time! Thank you for your continued inspiration and guidance. How cool is it to have you as a virtual mentor and instructor?! I find your content invaluable!

[@ChefEricGephart]

Thanks heaps for the kind words Steve, happy grilling my friend 🔥🤙🏾

[@BaileysDad369]

Drooling here!!! I’m picking up one of those grills!!! Thanks for the great video!!!

[@ChefEricGephart]

Keep us posted Dave. Thanks for watching ✅🤙🏾

[@larrybaker8609]

Followed this method with great results! Also the 2 hour baby backs! Awesome Eric! Thanks.

[@ChefEricGephart]

🔥🔥🔥

[@williambelott1897]

Nice job Chef, love your work

[@simeonmurphy4938]

Love this you're amazing, learning good 👍

[@allisonrolsten]

Great recipe. Just tried it this weekend on our blaze Kamado. Loved it! Thank-you

[@raymondmurphy7314]

Best rib recipe ever. Did it 3 times and keeps getting better.

[@ChrisAllen-vg8ct]

Got some of these going right now. Thanks Chef!

[@erniearambula3525]

Man this looks absolutely delicious I'm definitely going to try your method on my next bbq, thanks for the tips

[@ChefEricGephart]

Keep us posted Ernie🤙🏾

[@jamesdrollinger7793]

This is just EXCELLENT! You have changed my Rib-cooking life! Thank you Chef Eric!! I always enjoy your vids!

[@ChefEricGephart]

Awesome! Thanks heaps for leaving a comment and for watching. All the best Chef E

[@colinbarbeau8678]

Same thing here, this is my go to method now and they beat all I did before!

[@ChefEricGephart]

@@colinbarbeau8678 just shot 2 hour baby back🔥

[@bb57365]

Outstanding. Will try this method.

[@jamesdrollinger7793]

Made these yesterday - BEST ribs I’ve ever cooked! Really awesome method - changed my life! Thanks Chef Eric.

[@ChefEricGephart]

Cheers for the comment James, glad the method worked out for you. All the best 🤙🏾 Chef E

[@Hey_deb]

Awesome info about fire building!! Thank you! Ribs look great, can’t wait to try this at home.

[@ChefEricGephart]

I would say building and interacting the fire is almost as much as cooking the ribs 🤣 Have a great weekend 🔥🤙🏾 Chef E

[@KamadoJoeGrills]

The ritual of building the fire is a great exercise in mindfulness and being in the moment!

[@jaywaller9125]

Dude, those are off the chain!!! Definitely going to try to this recipe next time. I generally go for about four hours but I am loving your glaze and wrap method.

[@ChefEricGephart]

Give it a go Jay and keep us posted on your results 🤙🏾

[@hooterscalendar365]

Great tutorial and Awesome video work!

[@mamaandpapajoe]

Nice video Eric, great info to help build the effective fire. Ribs look awesome! Looking forward to more great videos!

[@ChefEricGephart]

Cheers my friend. Safe travels 🔥🤙🏾

[@chrism1164]

FINALLY - PERFECT ST LOUIS SMOKED RIBS!!! We have watched many, many Rib smoking videos - and tried their methods. - LOTS of mysteries - preparation has to be "Just so" - smoke times and procedures "just so" - everything from how to put on the rub - mustard, olive oil etc - smoke temperatures all varying - to spritz or not - when to sauce - etc etc. This is the most STRAIGHT FORWARD method we have ever tried - and THEY WERE PERFECT!!! 300* 45 min, turn - 45 more min. Foil wrap like you showed - 45 min, turn - 45 more min. PERFECT!! We will never do it any other way. My husband likes sauce, so we are going to smoke them just like you do - and put sauce on the table for anyone who wants sauce. The way you do them in the foil with the honey, mustard, and butter makes them delicious withou extra sauce. THANK YOU SO MUCH for this straight forward, simple, un-mysterious way to get great ribs!!! ❤️

[@ChefEricGephart]

Awesome, cheers for watching and taking the time to comment🤙🏾 Happy Grilling Chef E

[@anthonybakker2567]

Used this method today . . . finally had ribs worth eating. Many thanks.

[@davidoconnell3958]

I'm doing these tomorrow, cannot wait. I did the 3-2-1 a few weeks back, the flavour was amazing, everyone loved them but too soft, looking forward to trying these tomorrow. Thanks!

[@ChefEricGephart]

How did they turn out David?

[@undefeatedgaul3201]

These look phenomenal. Got my first Kamado on the way coming Thursday and this will be the FIRST thing I try. Thanks for this awesome video

[@inokungfu68]

this is great. this is how i like my ribs also. too many people overcook ribs (including me). i'm still working on my rib smoking skills. i completely agree with the wrapping. when wrapped tight, it acts like a pressure cooker and penetrates while cooking (which accelerates the process). 2.5-3 hours sounds just right. thanks for the vid!

[@ChefEricGephart]

It's a fun and delicious method for sure⚡

[@earesponsible]

I am so glad I found this method - YOUR method. After cooking the first rack, I took the old taste and tug test. They were fantastic. When my wife tried 'em, that was it. She looked at me and said, "If you can make ribs this good in about 3 hours, why would you want to cook 'em for 6 or more hours?" We had a large cookout over the weekend with several of the BBQ buddies I haven't seen since the Rona started. They did most of the cooking, but I cooked a rack of St Louis style just as a demo. They couldn't believe how good the taste and tug were. They are converts. I cook mine on the Char-Griller 980 Gravity-fed and follow your method entire (substituting my own rub). It works the same as your kamado. I haven't looked thru your videos, but I will to see if you have a good way to smoke a butt. I know I'll be trying that one, too.

[@andreastullgren7595]

Awsome video! Great job Eric!

[@ChefEricGephart]

Thanks heaps Andreas🎯🤙🏾

[@dalecushing3797]

Doing this today, can't wait!!

[@brucemitchell4581]

Wow bro ! Out of this world delicious looking!! I’ll check my schedule and see when I’m available to come on over to help you out with that problem!! Lol. Great job!

[@oneninertb]

Chef, thank you. I've struggled with ribs and my Joe Finally I have a rib recipe. I used your method, Spellbound instead of Sweet Heat and drizzled some molasses along with the mustard and honey glaze. Fell off the bone. Perfect. Thanks again.

[@ChefEricGephart]

🔥🤙🏽

[@LouisRicard-rm5mn]

Just did this recipe for the first time and got major fathers day cudos. Thanks so much. I look forward to trying more of your recipes.

[@michaelpsherman]

Looks great, Chef! I totally agree that the times are way longer than required and had the suspicion they have been based on offset smoker parameters as Gilbert Pilz mentions. Thanks for posting this as I’ve been struggling with ribs, feeling they’ve been overcooked. Can’t wait to try this method out!

[@ChefEricGephart]

It's a great point ✅ Keep me posted🤙🏾 E

[@stevemiller5626]

I always did 3 2 1. And 1 day a buddy brought over these pre seasoned ribs with instructions. 10 minute sear, wrap and cook indirect at 300 for 2 hours. I did them in the gas grill since they were getting wrapped straight away. They were top 10 I ever had. Started to incorporate some actual bbq technique and 3 2 1 was out the window

[@ronaldadamski4161]

Nice job as always Chef !!

[@user-nt6ey4ho1x]

Erik, this is Super Bowl inspiration. You're the best.

[@dylanscamara3874]

That's what I'm here for!

[@pompeytid1970]

Thank you Chef. Always learn something new from you and though he was an Englishman, I always think of my grandad Eric when watching your channel - he'd have loved the show too.

[@borders27]

Great vid Chef Eric. If you could see my excitement when I noticed that Kettle Joe in the background ready to be fired up. I too did some ribs for the holiday on the KJ with stunning results.

[@ChefEricGephart]

Glad to hear it. Ya, that kettle joe is a lot of fun. Shot a few videos with it that day.✅🤙🏾

[@lindsayreinhardt1124]

Just made this. Best ribs I've ever had. EVER!

[@reefhog]

I cooked a rack of St Louis ribs a couple of weeks ago, after watching this. Right on three hours and they were almost too soft , but they were the best ribs I’ve had. Did them on my Akorn Junior. Right now I’m doing some baby back ribs on my Char Griller ceramic kamado. Going to cut a quarter hour off the cooking time and see if the meat has a bit more bite . Glad I found this video. Only my second time cooking ribs on a Kamado and almost perfect result using this method.

[@daroldmaki9136]

this was my first on my new kamado and it was a crowd favorite thanks for making me look like a pro cant wait to try all you others! THANK YOU!!!

[@claytongrafisil]

Wp

[@Holmesy89]

Thank you. I think this will be my first go with my new ceramic grill.

[@peterulrich1832]

Finally. I always thought why 6 hours. 321 way too long 💪🏻😂. Love it. best ribs I ever made on my 15 months old Kamado. Best buy in my 30 year long BBQ ,career, . Thanks

[@ChefEricGephart]

🔥🤙🏾

[@cldavis33]

Been BBQing, smoking ribs forever. My son came over used this method, bang good. I decided to try it and BANG GREAT! The were spot on perfect and was like 'Dad, these ribs are bangin'!'. 3 hrs, LOL. I'm in.

[@D70340]

Just absolutely beautiful!

[@ChefEricGephart]

Cheers Larry🥂

[@deadeyebowles121]

Syracuse NY here. My first KJ 3 is getting delivered tomorrow I can't wait to get busy.

[@ryoder6279]

Great method! Just used it on this 4th of July. Outstanding 👍🇺🇸🧨

[@TheJohnnyairgun]

I followed this to the letter and delivered the best ribs my family had ever eaten. Great video!!

[@ChefEricGephart]

🥂🤙🏽

[@raulsarmiento7326]

Nicely done - thank you

[@kd4954]

Tried it and the ribs turned out fabulous 😋😋

[@nicholasmlynn]

Been loving this. So simple and easy to riff on. Thank you!

[@Soulcaster07]

Thankyou, I have been persisting with other long cook methods with no real success. Since following this method my ribs on the Kamado have never been better.

[@TheXpanama1]

The best I've ever had, bar none. Really awesome method.

[@georgiahan560]

Great job that looks good

[@jaredmeganhuffman5515]

Might be the best youtube video I have ever seen. Good stuff.

[@time4bbq238]

I will try this way out this weekend 🔥

[@chrisf.2857]

I just got 4 racks on sale I'm hoping to cook (today). And trying to time stuff when working 3rd shift is always difficult. This method I'm gonna rock today though cause this means I can sleep a little longer and still have dinner done on time. Top notch stuff man. Also I've been doing that glaze method for a couple years now. Definitely a must do with ribs. Makes the flavor just pop.

[@Leigh5330]

I used this recipe tonight. Best ribs I have ever made

[@ChefEricGephart]

Awesome, thanks heaps for the update 🎯🤙🏾

[@juansalinas4420]

THIS, is my plan for this weekend!!!

[@ChefEricGephart]

Same! Thanks heaps for watching and commenting 🔥🤙🏾

[@brad1909]

love this guy! good show !

[@brad1909]

I love Baby back ribs but I think Saint Louie is the best, more meat and you get more for your $ on top of it. I will Never cook ribs again for 4hrs plus again! The Kamado is such a learning curve for me and I love being educated on all these methods! You and Backyard BBQ are my favorites his name is James and he only cooks on Kamado grills . Thank you again for the great 👍tip !! cheers brother and happy holiday !!

[@gislibovarsson2986]

I think my dinner plans just changed :) Thank you chef

[@ChefEricGephart]

Awesome 🤙🏾✅

[@wolfegod88]

I started doing this a few months ago and prefer it over longer cooks for sure!

[@ronorhelen]

Excellent! Just did a single rack following your recipe to the letter with only a few differences in the cooking temp and time. Instead of using my BGE, I used my Expert Komodo Grill - don't laugh - it's my standby for when I need to get to grilling quick. It was difficult keeping the grill at 300F - my fault for loading a bit too much lump coal - but was able to stay steady at 350F and adjusted the grill time by a total of 30-35 minutes. I moved the ribs around the grill during the first two cooks - bone side, meat side. After the first 35 minutes, the bone side was perfect. I flipped to the meat side for another 35 minutes. Then did the honey/mustard/butter thing - wrapped nicely and back on the grill for 30 minutes on the bone side. Temp was still at 350F, so I shut the thing down and it held at 300F for the remainder to the cook. I pulled the ribs after the foiled meat side was down about 15 minutes. Tender, tasty and - tug off the bone good. Your hints (how to "smoke" those chunks - I waited for the blue flame - it worked) and you're right about the 3-2-1. I'll improve on the next grilling but for my first time doing these kind of ribs, your instructions were right on! For anyone with a similar - cheap - Kamodo style grill like the Expert - you can do it!

[@loukolomatis1136]

Gonna try these today looks good!

[@chrism1164]

Super Bowl Sunday 2023. Smoking St Louis ribs - using this FOOLPROOF method. Pellet Smoker at 300* - meat side up 45 min - flip over - 45 min. Wrap in foil with honey, mustard, butter and a little more rub. then meat side up 35* to 45 min - flip over - meat down 35* to 45 min. Take off - Rest - EAT! FOOLPROOF!! *We do 35 min a side during the foil wrap because we like the meat a little less "fall off the bone". But you get Perfect ribs at 45 min a side. THANK YOU CHEF ERIC for a PERFECT way to smoke ribs!! ❤

[@ricardocairo890]

Saludo desde San Francisco California, muchas gracias por poner el videos yo no se cocinar muy bien pero soy testigo de la carne de saint luis es rib se parece mucha al de saint luis.

[@roostercogburn809]

Earlier in the week, before I saw this vid, I did spare ribs for 3 hours at 300 on my Masterbuilt 1050, no wrap, amazing texture and color. I'll never do low and slow again on ribs. Good video...

[@unclealzbbq2185]

Yes you can get awesome ribs in 3 hours - That MB 1050 you have is killer-

[@ChefEricGephart]

Nice

[@worldtravel101]

1050 👍

[@kristopherhood]

Tired this on some baby back ribs today and they turned out perfect!!! Great recipe!!

[@ChefEricGephart]

Glad to hear it my friend 🔥🤙🏾

[@jeanleigh185]

I made them yesterday AWESOME!!

[@philippmari8480]

Amazing that’s gonna be my first try in my new home on the Kamado Joe 👌

[@ChefEricGephart]

Awesome, keep us posted 🤙🏾🔥

[@SmokingDadBBQ]

Looks great chef. Completely agree 3:2:1 is overkill

[@ChefEricGephart]

Yep

[@BrianMiller1973]

We have been on a rib marathon here. The family (and neighbors) do not mind at all. Have a great one Chef E!

[@ChefEricGephart]

Cheers Brian! Have you been cooking baby backs or st. Louis style ribs?

[@BrianMiller1973]

@@ChefEricGephart They have been baby backs; the wife and kiddos prefer those. I plan on slipping in some St Louis and see what they think. Cooking the pulled tri-tip right now!

[@KamadoJoeGrills]

Rib marathon sounds like a blast!

[@mikeathony7845]

Fantastic!

[@kyleclauss8003]

Hello, I had been looking for a new way to cook my baby backs on my Masterbuilt gravity 1050. I was a little hesitant bec I’ve done the 3-2-1 way for years with pretty decent results. I saw your video and gave it a try. I’ll never waste my time with the 3-2-1 again. I’ve never made suck succulent fall off the bone ribs. My wife said they’re the best I’ve ever made and among the best she’s ever had! Because of that I had to comment and give you a follow. Thanks again!

[@ChefEricGephart]

Great weekend cook🔥🤙🏾

[@KamadoJoeGrills]

Or Weekday!!!

[@sandersjones1577]

I got try it thanks man.

[@ChefEricGephart]

🤙🏾Keep us posted

[@williamobrien1707]

Tried this recipe for the 4th of July and it was a hit. My 13 yr old son absolutely loved them. Informed me I'm not to do ribs any other way. Thanks for the video.

[@ChefEricGephart]

Fantastic to hear that William, cheers for keeping us posted. All the best Chef E

[@stevefowble]

Awesome cook. Just picked up some St. Louis ribs for the first time. Usually I do Baby Back ribs.

[@ChefEricGephart]

Awesome, keep us posted in your results ✅🔥🤙🏾

[@TheMobyforce1]

Knocked these out today. The best AND easiest in about 7 years with the joe. I typically stuck with the standard 3,2,1 or versions of that. This was the first time trying the glaze during the wrap so I assume that’s what put them over the top. 3 hours for the same and possibly better product. I watch most of your videos, but was really blown away with this one, so I felt I needed to comment. Due to guest late arrival, the rested in the foil for just over an hour. Not sure if that’s worth mentioning. Thank you

[@ChefEricGephart]

Awesome, glad to hear it Corey! Hope you had a great 4th. Love to hear what you cooked🤙🏾 All the best. Chef E

[@dagunni3201]

OMG... I'm so hungry right now. Just bought my Acorn Smoker. Have to try this tomorrow:)

[@peterechimi2564]

Awesome job

[@rondetorres3842]

Haven't done pork ribs in a while but always done them slow and low. I live in SoCal and its early Feb so days are very short, windy, and cold (relative) :) Wanted a hot and fast method to get decent ribs to feed myself, family, and/or friends. Time to give it a try! Thanks for posting!

[@chrism1164]

This is a FOOLPROOF way to do St Louis ribs! See my previous comments above - as well as today - Super Bowl Sunday 2023! There is no better way to smoke killer ribs. Thanks to Chef Eric! (Hi from Pismo Beach, CA)

[@mattdolce8]

This recipe/method is fantastic especially for newbie smokers like me 🙂👍🏻

[@KamadoJoeGrills]

It really is!

[@noclan8823]

Definitely doing this cook over the weekend!

[@ChefEricGephart]

Awesome! Keep us posted🔥🤙🏾

[@KamadoJoeGrills]

Baby Back or St. Louis?

[@unclealzbbq2185]

post a video i will watch it -- BBQ just brings out the best in humanity- nothing but love peace and harmony

[@adamvollrath4506]

Those look great! I just picked up 2 St. Louis racks for tomorrow and will be cooking them this way.

[@ChefEricGephart]

Perfect timing, keep us posted 🔥🤙🏾

[@KamadoJoeGrills]

What type of smoke are you going for?

[@adamvollrath4506]

@@KamadoJoeGrills I'm going to use some post oak chunks. I was gifted some hickory chips earlier this year but was skeptical of their size; this video helps to confirm my suspicions around them! I do want use my SloRoller but noticed after the last cook the outer layer peeled mostly off (I think the temp in the dome was at 430F). Is it still OK to use in that condition? The actual main material looks to still be in good working condition.

[@paxpincer]

Thanks so much- first cook on my komado and the best ribs Ive cooked yet! 3hrs😁

[@mindhead1]

I used this method on 3 racks of baby backs on my Big Green Egg. Results were excellent. This is my go to method from now on. 3 hours, great results! Also, I know this is a Kamado Joe channel, but I’ve had my BGE for over 11 years. That said, if I was in the market for a kamado grill right now, I’d probably pick up a Joe.

[@ChefEricGephart]

Egg is not a dirty word here my friend🤣 Glad to hear the method worked for you 🎯 Happy grilling. Chef E 🤙🏾

[@alexalvarez6351]

They always say not to trust a skinny chef, but my god I had a mouthgasm with this recipe. Thank you and God bless

[@tommyroberts867]

Chef I Gotta try this. Looks killer

[@ChefEricGephart]

Such a delicious fun cook🔥🤙🏾

[@foster9062]

My mouth is watering

[@2005Pilot]

Love It & I got a stick burner 👍👍. 300 works well for me too! St Louis over baby back

[@mra95662]

I like the trimmings from cutting spare ribs into st Louis. Sometimes I don't even trim, cook the whole spare

[@harveygoodman8078]

Looking good!!!

[@ChefEricGephart]

✅ Cheers Harvey

[@jjesse8707]

I just bought a Kamodo Grill and I have a rack of ribs thawing. Tomorrow I am going to try this. Can't wait.

[@DSNCB919]

I got some these at publix today I was looking at 321 at first but realized they weren't babybacks as most were using in those vids... glad I found vids like this

[@coltonthomas288]

Made these today, my turned out a little overcooked but they were delicious none the less, you HAVE to try this!

[@ChefEricGephart]

Every rib is different. If you can get them done in 2.5 yours, go for it you wonderful magician 🎩