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Thanks Uncle Phil (and Dr. BBQ) for rib video.

SmokeyPittSmokeyPitt Posts: 5,581
edited November -1 in EggHead Forum
I just wanted to say thanks to Uncle Phil for posting this video. I tried this method yesterday and the ribs turned out great.

Sorry no pics...I'll take some next time.


Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
2014 Wing King's Apprentice
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Comments

  • bobbybbobbyb Posts: 1,349
    Good Job Phil! Thanks for posting Smokey.
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  • beerguybeerguy Posts: 104
    Interesting preparation, but that music killed me! Wouldn't those ribs come out on the sweet side after the second stage of brown sugar and honey?
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  • SmokeyPittSmokeyPitt Posts: 5,581
    They were a little on the sweet side. I was concerned with being too sweet as well, especially since I was using sweet baby rays sauce. I went pretty light on the honey and the brown sugar during the packetizing phase, and I cut the sauce with cider vinegar to try to tone down the sugar. Next time I would like to try a less sweet sauce (at least for me- the wife and kids like the ooey-gooey ribs).


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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  • I do them without the brown sugar and they are great.
    Fred V. Smyrna,Ga.
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  • NC-CDNNC-CDN Posts: 703
    I do mine just like that for the most part and they always turn out fantastic. I see no reason why I will ever change. They are great every time. I've posted that vid on here a few times for others asking questions about ribs as it's a fantastic base. You can tinker as you see fit, but if you follow that to the word you WILL make great ribs.
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