St. Louis cut (SLC) ribs from Let There be Meat: The Ultimate Barbecue Bible (page 32) by James Douglas and Scott Munro
- black peppercorns
- ground ginger
- Show all ingredients...
- Serves : 4
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EYB Comments
Allow to brine for 1-2 hours. Can substitute oak wood for apple wood. The book's "Fast dry rub" called for in this recipe can be made in advance.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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