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Long time no post (and ribs)
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Central Pork
Posts: 83
Hi everyone ! Been awhile since I have posted, but I have still been "lurking and learning". I kinda like that phrase. I did a couple slab of ribs awhile back that turned out pretty well, so I thought I would give posting pics a try here on the new forum. These were coated with mustard then Dizzy Dust and left in ziplock backs in fridge overnight. I egged them over WG competition blend via the 3-1-1 method. During the final 20 minutes or so, half got a light glazing of Blues Hog sauce. My son prefers his dry, but I do like that Blues Hog. Hope you all enjoy the pics, that is if they work?
Just going on the egg
Plated and ready to eat
Just going on the egg
Plated and ready to eat
Comments
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looks great!!!!!
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Nice lookin eats.
GG -
That looks like a good idea. Goin' to Sam's today, and I'm getting some ribs.
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Thank you all for the kind responses..........
CP
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