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St. Louis Cut Pork Ribs

Going with the 3-2-1 Method.  My first attempt with Ribs since purchasing the Egg.


  • RACRAC Posts: 1,573
    So how did they turn out?


    Boerne, TX

  • HotchHotch Posts: 1,652

    Wow I always cut mine in half, never thought to just bend them in the middle...see this is why you need to look at every post. New stuff here every day!!

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans

  • jaydub58jaydub58 Posts: 1,877

    Talk about a stroke of egg-genius!

    Looks great.

    John in the Willamette Valley of Oregon
  • SkiddymarkerSkiddymarker Posts: 7,273
    edited July 2013
    3-2-1 produces a fall off the bone moist rib. SWMBO prefers that, me I like a little dry, tear off the bone texture. 
    We seldom foil, but foiling produces good results until you try a full dry cook. Good luck. 
    Like those SLS ribs.....
    check this out:
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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