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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Last nights ribs

3 racks of St. Louis, rubbed down with mustard, dry rub, a little brown sugar and granulated garlic. 3 hrs on the smoke then foil for about 1.5 hrs and back on the Egg for 45 min, the last 15 they got sauced up, dome temp was 275, they disappeared quick.
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Comments

  • Black_BadgerBlack_Badger Posts: 932
    Looks great, congrats. Did you trim those from full spares? If so, what did you do with the trimmings? Need to do ribs again ASAP.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • TonyATonyA Posts: 564
    Beautiful!
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  • HotwingkingHotwingking Posts: 183
    I did not trim from whole spares, I did do some minor trimming though, I cooked up the trimmings but removed from the Egg for picture purposes.
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