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Back in the saddle again...

I've been away from the BGE for a while, and before that had two less than stellar cooks.  I made ribs with too much vinegar in the mop, and some pizzas that were too soggy.  But that is the learning curve....

Today however I made great spareribs, St. Louis style packaged from Publix.  Fun cook, about 5 hours at 250.  I used the Dizzy Pig 'Pineapple Head' rub from my sample pack.  I know it is made for fruits and desserts and all, but it was -great- on these ribs.  The sauce for the last hour was Stubbs.

Very tender, good crust. 


no, not -that- one!


  • TjcoleyTjcoley Posts: 3,528
    Welcome back.  Nice looking ribs.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • chris123stockchris123stock Posts: 664
    awsome dave, those look amazing.  You know I would think that if you had a not so good cook, well just gives you more reason to cook more.  Happy your back and this cook was a good one. 
  • Fred19FlintstoneFred19Flintstone Posts: 7,460
    I think Pineapple Head is great on pork as a change of pace.
    Flint, Michigan
  • SkiddymarkerSkiddymarker Posts: 8,347
    Nice ribs Dave. That bark looks to be incredible. Great cook!
    Delta B.C. - Move over coffee, this is job for alcohol!
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