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Last nights ribs

3 racks of St. Louis, rubbed down with mustard, dry rub, a little brown sugar and granulated garlic. 3 hrs on the smoke then foil for about 1.5 hrs and back on the Egg for 45 min, the last 15 they got sauced up, dome temp was 275, they disappeared quick.


  • Black_BadgerBlack_Badger Posts: 1,182
    Looks great, congrats. Did you trim those from full spares? If so, what did you do with the trimmings? Need to do ribs again ASAP.

    Finally back in the Badger State!

    Middleton, WI
  • TonyATonyA Posts: 567
  • HotwingkingHotwingking Posts: 214
    I did not trim from whole spares, I did do some minor trimming though, I cooked up the trimmings but removed from the Egg for picture purposes.
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