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Wonka
Posts: 68
Thanks to everyone for their baby back rib recipes and tips the other day. I loosely followed Car Wash Mike's procedure and they came out AMAZING!! Even though they took about 2 times longer than I used to cook them on the gasser, they were probably twice as good too. They were the perfect blend of tender and chewy. They pulled cleanly from the bone without falling off. I had rubbed them with brown mustard and DP Red Eye Express and it was a great combo! I sauced one half-rack and kept the other one dry as I prefer them. You'll see them in the third picture cut "California style" for twice the meat per bone.
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Can we eat now?
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