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First attempt at ribs and loin

jhoppmannjhoppmann Posts: 9
edited March 2013 in Pork
My first attempt at ribs and loin in the egg. One rack used John Henry's pecan, the other was Dizzy Pig Swamp Venom. Cooked Indirect at 350 for about 2 hours with some pecan chunks, then foiled with some agave nectar and more rub for another half hour, then back on the grid for 15 mins or so before serving. The loins were rubbed with Dizzy Pig Dizzy Dust. I had a couple sauces for folk to use on the side (famous Dave's devils spit and sweet baby rays) but no one thought the meat needed any sauce at all. I guess that means it was a success. :D Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos


  • shtgunal3shtgunal3 Posts: 4,005
    It looks like a success too. Well done.



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • RLeeperRLeeper Posts: 480
    Nice job
    Extra Large, Large, and Mini. Tucker, GA
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