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BBQ Ribs

thebtlsthebtls Posts: 2,300
edited March 2012 in EggHead Forum
I had an error in the original post this weekend.  What I have discovered in my personal experience is that you do NOT have to cook pork ribs for 5 hours, you can also leave out the steeping process (depending on your recipe).  So based on my limited experience in the low and slow world I've landed on a 2.5 hour 25 minute method that appears to be working VERY well.


*2 Large Slabs of "Restaurant Grade" pork ribs (Restaurant grade defined by the butcher as membranes removed, larger proportaions of meet at the rib ends, essentially a really nice cut of ribs.
*Bad Byrons's Butt Rub
*Bourbon BBQ Sauce
*Lime BBQ Sauce

1. Cut the ribs in half for the rack (just our preference)
2. Slather a light coat of mustard (for barking)
3. Rub on Bad Byrons's and set aside for a couple hours to reach room temp covered in plastic wrap or foil
4. Fire up the egg to 260 dome, with platesetter legs up, a drip pan and grid and normal height with vrack on grid for ribs.
5. Add the ribs and cook for 2 1/2 hours with no rotation, and NO PEEKING.
6. Remove rack and return ribs to grid for a bath in Rib Sauce and simmering at 300 for 25 minutes with one turn and one recoat after 10-12 minutes.
7. Remove and wrap in foil until dinner is served.

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