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Ribs - Bovine and Swine

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DMW
DMW Posts: 13,832
So we were having friends of my wife over tonight and I was enlisted. I picked up some Plate Short Ribs and SLC spares from Restaurant Depot this week.

Setup the XL with Fogo lump and a mix of oak and cherry chunks. I used Big Bad Beef Rub on the Plate and Memphis Dust on the SLC spares, both rub recipes from amazingribs.com.

Ran at 225*-250*. Plate ribs went on around 8:00AM and came off around 4:00PM. The SLC were added around 11:00AM and finished around 5:30.

I also did a chicken on the small and some stuffed mushrooms and jalapenos were on the XL for a couple hours for apps.

None of that stuff really mattered. The plate ribs were fan-freaking-tastic. Best thing ever. They weren't cheap, but oh so worth it. Pictures tell the rest of the story.

Cheers.

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Oh yeah, I baked some bread this afternoon too.

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They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker

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