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1st time doing ribs

st.louis style ribsthis is rubbed with paprika, brown sugar, onion salt, black pepper.these are done with DP Red eye.on the grill at 250 dome temp.these are what I'm smoking the ribs with. I'll update with more pics.

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Comments

  • Looks like I could've put more rub on them, I also plan on grilling some fresh sweet corn that I picked up this morning from the farmer.

  • Posts: 28,920
    Standing by for the finale.  

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  • Posts: 34,750
    Perhaps an obvious but helpful hint:  take some notes about your first cook with anything on the BGE-then review before the next cook.  Change one thing up and go again.  You will get to a point where you know what works for you-then you can tweak for experiments sake.
    BTW- many roads will get you there-have fun and don't over-think it.  FWIW-

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  • lousubcap said:
    Perhaps an obvious but helpful hint:  take some notes about your first cook with anything on the BGE-then review before the next cook.  Change one thing up and go again.  You will get to a point where you know what works for you-then you can tweak for experiments sake.
    BTW- many roads will get you there-have fun and don't over-think it.  FWIW-


    Thanks, my wife has been bugging me for ribs since I got the BGE, so I'll give it a try.
  • Posts: 1,167
    edited August 2015
    Looks good. I'm doing my first rib cook today too: http://eggheadforum.com/discussion/1185264/my-first-spare-rib-attempt-car-wash-mike-method-pic-heavy#latest

    I like how yours aren't flopping around onto each other like mine. Need to find a bigger rack I think.
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
  • Posts: 1,167
    lousubcap said:
    Perhaps an obvious but helpful hint:  take some notes about your first cook with anything on the BGE-then review before the next cook.  Change one thing up and go again.  You will get to a point where you know what works for you-then you can tweak for experiments sake.
    BTW- many roads will get you there-have fun and don't over-think it.  FWIW-

    Great advice. I document my cooks here whenever I do something new or different. I post as much relevant detail as I can so that next time, I can refer back and see what I did and, more importantly, what I did wrong.
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com

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