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A Photo Essay of my first ever attempt at ribs.

FearlessTheEggNoobFearlessTheEggNoob Posts: 451
edited October 2013 in EggHead Forum
I tried a 3 - 2 - .5 method on 2 slabs of babybacks @ 250. I love the dry rub ribs at Smokey Moe's in Austin so I wanted to aim for that result.
I documented my settings with my cell phone so I wouldn't forget later, so I thought I would share.

I made a smokebox out of a tin can because I didn't want my apple chips to disintegrate in the fire immediately.
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Here it is smoking away... I learned this trick from some ol' boy while waiting my turn on the gasser at the Homestead Suites.
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I tried a couple different rubs and partially sauced at the end so as to get more empirical information on a single cook.
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Dialed in my setting on the Guru. It held rock solid unless I opened the egg to have a peek.
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Used this for the daisy wheel opening...
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Set the blower opening like so...
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Here they are all ready to come off the Egg!
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Here they are plated along with my fastidiously prepared sides. lol
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I have to say they tasted as good or better than any I have ever had. I suppose I only saved a few bucks cooking them myself, but the best part is I can pick out the leanest ribs I can find and be consistent on my quality.

Only thing I would change is maybe go to a 3 - 1.5 - .5 and see if they hold together a wee bit better for the cutting. The bone wanted to pull out a little too easily.

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