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JJ`s rib technique

WessBWessB Posts: 6,937
edited 10:53PM in EggHead Forum
Just got done with a slab of babybacks..done using JJ`s technique of direct at 250° for right around 3 hours..they were one of my best..definately in the top 2 rib cooks I have done so far...they were membrane peeled and rubbed down with JJ`s rub then put in the freezer in a foodsaver bag for later use..well I took them outta the freezer last night and threw em on this evening smoked on some pecan (Thanks Wise One) sauced the last 30 minutes and they were awesome to say the least....
Thanks JJ....
God Bless you Sue...[p]Wess

Comments

  • PainterPainter Posts: 464
    WessB, I did a rack of babybacks and rack of spares two weeks ago using JJ,S method also. Some of the best I've done also. I cooked with daisy off and regulated with lower vent only. Steady 250* worked great. Sauced last 1/2 hr also.
    Painter

  • JJJJ Posts: 951
    Painter,
    I too cook with the top vent off (taught to me by my little Sis, Cat) using only the bottom vent for temp control.

  • JJ,[p]The ribs don't dry out with the top vent off? Just wondering... planning on ribs for this weekend![p]James

  • JJJJ Posts: 951
    HurricaneJames,
    Nope, they be nice and juicy!

  • SpinSpin Posts: 1,375
    HurricaneJames,[p]Airflow through your Egg determines cooking temperature and also moisture removal. Airflow will be no different whether you use both top and bottom vents, or the bottom vent only. It is just easier to control the cooking temp using both vents when there is a breeze.[p]Spin
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