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Old School Ribs

No fancy rub, no sugar, no Parkay, no honey, nothing but a little bit of salt-and-pepper. Over the years I've had many a good rib cooked this way on a 55 gallon drum. I would purchase these ribs from some old guy cooking in front of his house on a back road in the south It was on one of these trips that I got my world famous soul sauce recipe and several interesting stories regarding barbecue from a real neat old man These ribs are called commodity ribs, each rack weighs about 5 1/2 pounds. They are very inexpensive. I paid a $1.84 lb for these at our business Costco The Egg is loaded with mesquite charcoal,Almond wood and Hickory chips. The Stoker temperature is set at 225° and during the last couple of hours I will pump up the temperature Now I'm starting to make 2 gallons of the soul sauce

Comments

  • Please post some after pics. Im interested to see how they come out. Ive got three racks of baby back on right now.
  • Ragtop99Ragtop99 Posts: 1,526
    I like them old school too.
    Cooking on an XL and Medium in Bethesda, MD.
  • SpaightlabsSpaightlabs Posts: 1,171
    edited October 2013
    If you need 2 gallons of sauce for 2 racks of ribs... :-O
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
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