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Second try at ribs

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asianflava
asianflava Posts: 313
edited November -1 in EggHead Forum
Tried ribs for the second time. Tried using the 3-2-1 method, I modified it to a 2-2-1 though.


St Louis cut from the store, all I did was trim the skirt and remove the membrane. Put a lot more rub on this set of ribs than last time. I used Dizzy Dust on one and Bobbies no salt on the other.


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Smoked with the Large Egg for the first time. Plate setter is nice because you can put a deeper pan underneath. I can just put a cookie seet in the XL. Put a water pan with apple cider to help keep meat moist.

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Smoked them at around 230 for 2 hours.

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Got out the next set of players.

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Packed brown sugaron top then drizzled honey and Parkay all over the top.

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Put them back on for 2 more hours.

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Took them out of the foil and put them on for another hour.

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Pulled the back rack off about 30min before the front rack. It was thinner so it cooked faster. Both were a wee bit over cooked. Fall off the bone is fine at home but not for competition BBQ.

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Cut them up and tried them out. Suprisingly, they aren't sweet. The sugar makes a nice bark on them but the rub is what makes most of the flavor.

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