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babybacks tonight

Large MargeLarge Marge Posts: 404
edited 12:56PM in EggHead Forum
Did these 3-1-1'ish, first pic is after 3hrs around 275 average cook level...foiled next with no liquid:


This pic is after 1hr in foil, and 30 mins indirect on the grate, sauced and then I got fancy and went direct for the final 20-30 mins, turning and crisping up:


These turned out well. I'm not a fan of mushy ribs that have been soaked and steamed. Not dry, but pulled off the bone nicely- went great with this pinot noir (2005 Michel LaFarge):


hope everyone has a great holiday weekend! Marge


  • "Sparky""Sparky" Posts: 6,024
    Lookin good Marge,I am cookin the same thing.Should be ready soon :whistle: Happy eggin ;)
  • Ike WittIke Witt Posts: 195
    Ribs on here too, Think i'll serve mine with a nice
    72 Carlings Black Label.

    Nice lookin cook Marge
  • BeliBeli Posts: 10,751
    Gosh Marge....just when I thought I was going to retire to read a after seeing your nice post i'm hungry!!!!! :woohoo: the reading will have to wait I suppose.....a matter of priorities.... ;)
  • Clay QClay Q Posts: 4,432
    Beeeeutiful work Marge! That's what I'm gonna be smokin on Monday.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Those are some really great looking pig ribs Marge!! :woohoo: The way the meat pulled back is classic! Enjoy
  • rjrj Posts: 3
    great looking ribs going to cook babys tomorrow and good rub recpiecs
  • It don't get much better'n 'at!
  • Big'unBig'un Posts: 5,909
    Nice job Marge. They look good too!
  • JeffersonianJeffersonian Posts: 4,244
    You know, I'm a spares guy myself, but pics like this make me think I'm really missing something.
  • Thanks all, very kind... will have to try spareribs next (though there's a fresh tri tip sitting in the fridge for Sunday dinner)

    So bummed - just found out I'll be in NYC over eggtoberfest weekend, really wanted to go this year
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