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Friday Night Ribs

Harleydog77Harleydog77 Posts: 217
edited November -1 in EggHead Forum
I'm getting ready for my first BBQ competition. I am in charge of the ribs on my team. I thought I'd post a few pictures of how things turned out. If anyone sees anything that I could do differently or better let me know. I used a homemade rub on the ribs. I used the 3-2-1 method to make the ribs, but it was more like 3-1 1/2-1/2. I finished the ribs with a combination of some homemade BBQ sauce and Blues Hog Smokey Mountain. The flavor of the ribs was excellent. They were very moist. When I bit into the ribs it left a good bite mark. The meat was easily separated from the bone. Let me know what you all think!

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DSC_0002 by yates0269, on Flickr

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DSC_0007 by yates0269, on Flickr

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DSC_0009 by yates0269, on Flickr

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DSC_0012 by yates0269, on Flickr

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DSC_0011 by yates0269, on Flickr


I would really appreciate everyone's input.

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