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3-1-1/2- 1

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Grillmagic
Grillmagic Posts: 1,600
in Pork
Baby back ribs with the membrane pulled, mustard and DPDizzy Dust at 250 indirect for 3 hrs than buttered, brown sugared and honey and foiled For 1-1/2 then taken out of the foil and sauced for the last 1 hr at 250 indirect, they were very good.
Charlotte, Michigan XL BGE
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  • Foghorn
    Foghorn Posts: 9,844
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    Those look outstanding. Did you accidentally add a step to the numbers in your title?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Grillmagic
    Grillmagic Posts: 1,600
    edited October 2014
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    No, 3 hr on the grill meat side up then 1 and a half hrs (90 minutes) in foil then sauced and back on for 1 hr meat side up. I hope that is readable
    Charlotte, Michigan XL BGE
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  • tulocay
    tulocay Posts: 1,737
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    Looks great
    LBGE, Marietta, GA
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  • piney
    piney Posts: 1,478
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    Looks great! I've been thinking about what to do tomorrow while watching the race...not a bad idea.
    Lenoir, N.C.
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  • Foghorn
    Foghorn Posts: 9,844
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    Grillmagic said:
    No, 3 hr on the grill meat side up then 1 and a half hrs (90 minutes) in foil then sauced and back on for 1 hr meat side up. I hope that is readable


    Got it.  I read the 1 - 1/2 as two different phases, with one lasting one hour and one lasting 30 minutes...

    My bad. 

    Again, excellent looking ribs.

     

     

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter

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