In this video I’m cooking some St. Louis ribs on the Char Griller smoker using Hickory as a heat/flavor source.

I used the 3-2-1 method of cooking – where you cook them (bone down) for 3 hours, then, wrap them in foil for 2 hours, then turn up the heat a bit and finish them off unwrapped with bbq or other sauce.

You get the benefit of meeting Stormy the rooster in this video as well – you’ve heard him in some of my other videos and the eggs I use in my videos are from his girls.

The gear i’m using on Amazon:
Basting cover:
Digital heat gun:
Bacon press (with kit):
36″ Blackstone soft cover:

Camera/Phone Microphone:
Camera/Phone tripod:

Himalayan Salt:
One and Done Seasoning/Rub:
Mrs. Dash:

Disclaimer: Some links that I use are part of the Amazon associates program. I may receive a small compensation if purchases are made using these links. Thank you for the support!