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One Man and one Rack of Baby Back Ribs
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Ross in Ventura
Posts: 7,234
Rack of BB's with membrane pulled
Fired up the Egg hooked up the DiggyQ2 at 220*
Slathered with mustard and John Henry's Pecan Rub
1-hr sprits with Apple Cider 50/50 Apple Vinegar
2-hr. Sprits and more Pecan Rub
3-hr. more sprits and raised temp to 250*
4-hr.
Pulled at 5-hr.
Plated with Baked Beans and Potato Salad
Ross
Comments
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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 -
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, FLHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 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:
Mikey - youmakeamelaugh :laugh: -
That is a work of art Ross.
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Thanks Frank
Ross -
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
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Very nice rack you got there Ross! Hard to beat a nice rack of babybacks.
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Thanks J
Ross
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