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Delicious Ribs...

edited 4:45PM in EggHead Forum
Thanks again, forum members, for all the great recipes/advice. Last nights baby back ribs were DELICIOUS! Only have to remember to put more liquid in the drip pan (used 1 bottle of beer - it was all gone and drippings were beginning to burn). I was so reluctant to open up and peek that I may have overcooked them just a tad, but they were still SUPERB.[p]BTW - I used the Struttin Sauce from Smoke and Spice. Great complement to JJ's fantastic rub.

Comments

  • Nature BoyNature Boy Posts: 8,508
    Jerry,
    Sounds like a success. You can see a lot by peeking through the top vent. Use a flashlight, and don't peak when cooking at high temps!! Works great.[p]Opening the egg is not detrimental to the cook if done sparingly. If you do open the egg, just keep the open-time short, as the fire gets bigger every second you allow all that new air in.[p]Thanks for the report.
    Happy 4th.
    NB

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  • char buddychar buddy Posts: 562
    Jerry,[p]Congrats on the ribs. I know what you're going through. I just did a rack of ribs today - four hours, 250 dome temp, dry rub left on overnight. They came out just the way I've dreamed about - succulent, tender. [p]Isn't this forum great.
  • Thanks for the tip, Nature Boy. That's a GREAT idea. You know, there was a while when the smell coming out of Mr. Egg was just unbelievably mouth-watering. I think that was a clue that the ribs were at their prime. Next time I will definitely get the flashlight out.[p]BTW, it was raining throughout my cook, but I attached a beach umbrella with a built in clamp to the front handle of the Egg. It worked great.
    Thanks again,
    Jerry

  • char buddy,
    These were my first ribs, although I've had my BGE for a year now. I can't tell you how pleased I was by the results - scumptious![p]Yes this forum is the greatest. Although I don't post often, be assured that I read it *often* and file alot of information away for later use. You guys are just great![p]Jerry

  • char buddy,
    These were my first ribs, although I've had my BGE for a year now. I can't tell you how pleased I was by the results - scrumptious![p]Yes this forum is the greatest. Although I don't post often, be assured that I read it *often* and file alot of information away for later use. You guys are just great![p]Jerry

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