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Ribs on the grill ;)

flajokerflajoker Posts: 52
edited November -1 in EggHead Forum
My ribs are cooking indirect at 250. They are covered in Char Crust hickory and molasses with a sprinkleing of roasted garlic and peppercorn. To much? Would you go with the BBq sause last hour?
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Comments

  • Trout BumTrout Bum Posts: 343
    flajoker,
    I would definitely go with the sauce. But be sure not to burn it on if you go direct to finish em off.
    B D

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  • Tim MTim M Posts: 2,410
    flajoker,[p]If you are going indirect - you can increase the temp to 300-325 with no problems. The meat temp is what you want to go up (190-205). Add a little h2O to the drip pan to prevent the drippings from burning. [p]Tim
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  • flajoker, Used that hickory molasses on a couple slabs and it was great! Gonna get some garlic peppercorn too. You are the second person to suggest the gp. I also put some montreal (or canadian steak) steak seasoning on with the char crust. A little hickory or maple wood int the fire. Ribs are my favorite!!

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