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Pork Spare Ribs

toothpicktoothpick Posts: 154
edited November -1 in EggHead Forum
Did my first spare ribs on Sunday. Just used brown sugar and salt for the rub and then slathered on some Sweet Baby Ray's Vidalia Onion sauce. After about 6 hours at 225 we just started eating them right off the
Egg, so we decided to pull the rest off and eat up with some slaw and beans. A big thank you to MountainGriller for his help! I always forget to take photos of the food on the plate. I seem to have other things on my mind . . .




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