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A very simplistic rib question
pwg56
Posts: 93
Planning on making a rack of ribs for Father's Day today ( along with some dry aged steaks I treated myself to!) Planning on trying the Good Sh!t rub @austinegghead gave me in the exchange on the ribs. Since I only have 1 rack I plan on doing them flat. My question is I usually always cut my full racks in half for ease of handling and fitting on the egg, but I don't ever see people do that here. Is there any reason not to do this?
Comments
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Nope. It's totally fine to cut them in half.
The o ly thing it screwed up is the bend test.Be careful, man! I've got a beverage here. -
+1 what Travis says. I never cut in half (LBGE) but they will still cook fine if you do.Be WellKnoxville TN
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I never cut mine, but i do foil the area directly over the platesetter's opening to prevent the rib ends for burning up.
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Here's the morning prep for the ribs...
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Lol.... I love the rub name. Simplistic in itself.XL owner in Wichita, KS
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If cut in half the best finish indicator is to check the thickest part of the rib meat with a toothpick-no resistance in or out and you are there. Enjoy!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I cut mine in half and load the rib rack up!!!! 4 hours later.......nothing but a pile of bones!!!Atlanta, GA - LBGE -
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So to follow-up on the Father's Day cook.
I did the ribs turbo style - 1 hour each side around 350 dome and they developed a nice bark and were almost done. Then decided to foil them with some brown sugar and butter that I had read someone did in another one of the rib discussions on the forum this weekend. After about another 40 minutes pulled them - they were really good, I think my best ever so far. The Good Sh!t rub gave it a very nice flavor. Sorry no pics on the ribs, but I some of the other things I made:
Keeping hydrated:
Dry aged steaks - fantastic flavor - did a reverse sear on these to Medium Rare:
Then some cedar planked salmon brushed with olive oil and dizzy pig raging river. Fantastic.
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Salmon looks great.Cedar planked 4 pieces myself last night. Used a light coat of Dijon mustard topped with light brown sugar. Turned out fantastic. Of course you really have to try to screw up cedar planked salmon.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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