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First time doing beef ribs on the BGE

Don't know why, but I've never cooked beef ribs on the Egg before. But when I saw a mention a couple of weeks ago about a sale from Creekstone Farms, I went ahead and ordered some.  Beautiful looking ribs!

Rubbed with mainly SPOG, with some Bovine Bold mixed in. Took about 6 hours at 250°F, then wrapped in butcher paper and rested in the cooler for about half an hour. Just fantastic! Melt-in-your-mouth tender and full of flavor. Looking forward to doing this again.

Cincinnati, Ohio. Large BGE since 2011. Still learning.


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