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RascalRascal Posts: 3,783
edited 6:28PM in EggHead Forum
Grilled the trimmings of the St. Louis rib rack from earlier in the week. One piece rubbed with Shakin' The Tree, and the other with Swamp Venom. No sauce, as I'm still trying to get a taste for the rubs. Did them on the W*b*r (Don't Shoot!) for a few hrs. @ 300F and while just a tad crisp, they sure are tasty! Both rubs were very good, but to my taste, the Swamp Venom was the winner! So much so that I'm going to use it on the next pork butt!~~



  • jaydub58jaydub58 Posts: 2,128
    Very cool picture.........looks like some fine munchin'!

    John in the Willamette Valley of Oregon
  • doubleAdoubleA Posts: 20
    Hey I searched (before posting a new thread)... does anyone else have ideas for spare rib trim leftovers?

    I have some fam coming into town and cooking them 3 racks and some chicken... but I never have more than one racks worth of trim... and ideas!!!
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