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Ribs
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tulocay
Posts: 1,737
Cooked approx 3-1-1 method. Slathered with APL recipe (mustard, apple cider vinegar, water, brown sugar and honey). Rubbed with red eye express. Pecan wood for smoke. Cooked two racks this way. One rack was much better than the other. Bought from publix in cryropac. The rack in the photo turned out very nicely. The other one, not so much.
LBGE, Marietta, GA
Comments
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They look amazing. Why you think they turned out differentLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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My guess is that it was as simple as one good rack, one not so good. Not sure I will go with the cryropac again. They were the only stl style they had that day.LBGE, Marietta, GA
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Did they lay in the egg east to west or north to south?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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North to south (front to back) in a rib rack.LBGE, Marietta, GA
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They do look amazing! I get mine from publix too, but I get them in the fresh deli section. (Baby backs) and I do 311 too, turns out great every time.Slumming it in Aiken, SC.
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Nice looking ribs! The glaze looks superb!Just a hack that makes some $hitty BBQ....
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tulocay said:Cooked approx 3-1-1 method. Slathered with APL recipe (mustard, apple cider vinegar, water, brown sugar and honey). Rubbed with red eye express. Pecan wood for smoke. Cooked two racks this way. One rack was much better than the other. Bought from publix in cryropac. The rack in the photo turned out very nicely. The other one, not so much.LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
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311 method is 3 hours cooking in rack or on grate, 1 hour wrapped in hdaf, then unwrap from foil and cook for another hour or until done.LBGE, Marietta, GA
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Ever cut your own from spares?tulocay said:My guess is that it was as simple as one good rack, one not so good. Not sure I will go with the cryropac again. They were the only stl style they had that day.
Green egg, dead animal and alcohol. The "Boro".. TN
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