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Sunday Ribs

Eager EggerEager Egger Posts: 236
edited 9:45PM in EggHead Forum
With the weather here cool and dry during the day, we cooked a couple of racks of Babybacks today while watching racing and the games. 3-1-1 with mustard and our favorite home made rub. On at 11am and off at about 4pm. Turned out great. No sauce just the good natural flavor of the meat and rub. Used a 16" pizza tray for the drip pan on the plate setter. It kept the ends of the slabs from being over cooked.[p]BBQ Guru ProCom4 let me watch all the games and racing while it
cooked :-)
Fire lit at 10am
Pizza drip pan and place setter in the egg
Ribs on at 11am w/Mustard and Rub
Done at about 4pm
On the plate and ready to eat w/Giada's Orzo and Linda's Slaw!


  • EagerEgger,[p]Delicious!!!!!!

  • EagerEgger,[p]Pretty work, Mike!
  • Beanie-BeanBeanie-Bean Posts: 3,092
    EagerEgger,[p]I really like the 16" pizza tray drip pan idea...I'll be adopting that one next round. I did some beef short ribs this afternoon, and it would have been nice to have a deflector that big to keep the outsides from getting done faster.[p]BTW, the pork ribs look really nice![p]-Mike[p]
  • Mike: I found that one at HEB and will use it permanently for this. Someone on here suggested it and they use the disposable type pizza trays.

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