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Doing ribs for the 1st time
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[ul][li]My recipe/technique page[/ul] -
Newbee,
Baby backs are great, but I'm partial to pork spare ribs or "country style" boneless ribs. I keep it pretty simple:
Prep the ribs by removing the membane and "flap" meat, then brush them with a thin coating of mustard. Then apply your favorite rub, liberally. Wrap in plastic and refrigerate overnight (or as long as possible). Then, use the 3-1-1 method on the Egg. Nothing to it!
Hank
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