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One Man and one Rack of Baby Back Ribs

Ross in VenturaRoss in Ventura Posts: 7,233
edited 1:09AM in EggHead Forum
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Rack of BB's with membrane pulled
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Fired up the Egg hooked up the DiggyQ2 at 220*
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Slathered with mustard and John Henry's Pecan Rub
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1-hr sprits with Apple Cider 50/50 Apple Vinegar
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2-hr. Sprits and more Pecan Rub
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3-hr. more sprits and raised temp to 250*
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4-hr.
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Pulled at 5-hr.
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Plated with Baked Beans and Potato Salad

Ross

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Ross, I really was joking about retiring from cooking ribs at eggfests. But man you can take over for me at anytime. But some of your food is touching. :woohoo: Yes, I'm a weirdo about that. :woohoo:

    Mike
  • Tks Mike, this is your formula!

    Ross
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Ross,

    Here I was traveling the backroads to Parkfield. Had you called I would have come south instead of going north.

    Regards from your Northern Neighbor,
    Rich
  • I do not have your Cell phone # email it to me

    Ross
  • That one rack is looking good to me. Good is just good, Ross.

    Faith
    Tampa, FL
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • Thanks Faith

    Ross
  • carwash mike wrote:
    But some of your food is touching. :woohoo: Yes, I'm a weirdo about that. :woohoo:

    :lol: :lol: :lol:

    Mikey - youmakeamelaugh :laugh:
  • That is a work of art Ross.
  • Thanks Frank

    Ross
  • EubletEublet Posts: 54
    I hope to try something like this soon. I've only done ribs twice now, and I used the 3-1-1 method both times. It was good, but meat was too mushy for me. My local meat store is a Primo dealer, and they did some Memphis style dry ribs last week on one of their grills. I sampled one and it was awesome. I'm going to give it a go this weekend on the XL
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Very nice rack you got there Ross! ;) Hard to beat a nice rack of babybacks.
  • Thanks J

    Ross
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