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3-2-1 Baby Backs. Score! (pics)
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DonWW
Posts: 424
My son was in town and thought of slow ribs quickly gained traction. Not to mention this would be my first time at ribs on the Egg. Don't ask why.
We bought cryovac sealed ribs from Central Market. I applied a light coating of mustard followed up with Kent Rathburn rub. Here they are ready to go. I was using applewood for this cook.
My target dome temp was 250-260. It took a while to get the egg to settle down from 290-300, but once it did, the temp was held perfectly for the remainder of the cook.
At the 3 hour mark, they were pulled and wrapped in heavy duty AF with some apple juice.
They were showing just a hint of bone. The backyard was smelling porkalicious!
After two hours, I removed the ribs from the foil and let them go for one last hour on the egg. The results were spectacular. They were falling from the bone, but only with a small tug. A great smoke ring.
My son woke up this morning and had leftover ribs for breakfast. Not much I would change for the next time. Perhaps an apple spritz during the first three hours. I will experiment with another rub. But as for the mechanics of the cook, they were perfect. As for the ribs, I was very impressed. Lots of meat, lots of flavor.
We bought cryovac sealed ribs from Central Market. I applied a light coating of mustard followed up with Kent Rathburn rub. Here they are ready to go. I was using applewood for this cook.
My target dome temp was 250-260. It took a while to get the egg to settle down from 290-300, but once it did, the temp was held perfectly for the remainder of the cook.
At the 3 hour mark, they were pulled and wrapped in heavy duty AF with some apple juice.
They were showing just a hint of bone. The backyard was smelling porkalicious!
After two hours, I removed the ribs from the foil and let them go for one last hour on the egg. The results were spectacular. They were falling from the bone, but only with a small tug. A great smoke ring.
My son woke up this morning and had leftover ribs for breakfast. Not much I would change for the next time. Perhaps an apple spritz during the first three hours. I will experiment with another rub. But as for the mechanics of the cook, they were perfect. As for the ribs, I was very impressed. Lots of meat, lots of flavor.
XL and Medium. Dallas, Texas.
Comments
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Those look great- some really meaty looking ribs! Nicely done.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Nice work! Looks like you nailed it.Did you sauce them at all?
Marietta, Ga
I feel bad for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day -
Looks great.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
@chupacabra Yes, a light coating of Stubbs during the final hour.
XL and Medium. Dallas, Texas. -
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Just kinda curious of the weight of these ribs? As they were when purchased.My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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@RickyBobby Not sure - I didn't really note the weight. Guessing - in the 3 lb range.
XL and Medium. Dallas, Texas. -
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Nice Smoke ring_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
DonWW said:@RickyBobby Not sure - I didn't really note the weight. Guessing - in the 3 lb range.
Ok ... Thanks! Just looks like a lot of meat on them. I always do Spares just to get more meat, but maybe I should rethink this. Great cook!My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax -
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Picture perfect!
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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I've felt that baby backs were a better cut due to their location(high on the hog)
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