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Good ribs!

Well got my egg back up and running and decided to try ribs not 3-2-1 but 5 hrs at 250-270 untouched without foil and they were just as good or better than the foiled method....I love ribs!!!

Two spatch chickens in now to finish it off!!!
Hows ya gettin' on, me ol ****? 

Kippens.Newfoundland and Labrador. (Canada).


  • SkinnyVSkinnyV Posts: 3,363
    +1 for beef. Well done
    Seattle, WA
  • CANMAN1976CANMAN1976 Posts: 1,582
    Pork spares and they were tasty.
    Im Done with the foil for sure.
    Hows ya gettin' on, me ol ****? 

    Kippens.Newfoundland and Labrador. (Canada).
  • henapplehenapple Posts: 15,640
    I'm a foil guy but glad you found a system that you are happy with.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SpringramSpringram Posts: 429
    @CANMAN1976 - that's how I cook 'em.  4.5 to 5 hours and leaving the dome closed until at least the 4.5 hour mark. This is for St. Louis cut ribs. Don't know about baby backs.

    Spring, Texas

    LBGE and Mini
  • That's the way I like to do them too. Nice work!
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
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