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Mad Scientist BBQ Spare Ribs v2.0

dstearndstearn Posts: 1,528
edited April 26 in EggHead Forum
Smoked another slab or ribs and this time I started up the XL slowly to better control the temp. Rubbed with a little Kosher Salt and Oakridge Dominator Sweet Rib Rub. Smoked for 4 hours at 225. Ramped temp up to 275 gradually for an hour. Then wrapped in foil for 30 minutes. Unwrapped and glazed with Rufus Teague Honey Sweet for 30 minutes. This time each rib was moist compared to my last attempt. I believe this is because I was able to control the temp better by not opening the dome several times to spritz. Next time I may go back to Salt and Pepper for the rub and apply 2 hours prior to the cook. My thermapen was probing tender after the short wrap and the temp was 190 internal.


  • BotchBotch Posts: 11,227
    Looks like you nailed 'em!  
    It's okay; I'm on a daily 500 mg dose of Phukitol.     
    Ogden, Utard.  
  • dstearndstearn Posts: 1,528
    Botch said:
    Looks like you nailed 'em!  
  • JohnInCarolinaJohnInCarolina Posts: 19,970
    Those look beautiful.  How was the sauce?
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

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  • dstearndstearn Posts: 1,528
    Those look beautiful.  How was the sauce?
    Thanks, the sauce was good sweet with a little bite to it. I also have the hot version. Next time I may try the rub as well. It was part of Man Crate gift that my wife gave me.
  • Mark_B_GoodMark_B_Good Posts: 700
    That looks amazing. Were they tender, given you only wrapped for 30 minutes? I normally wrap for 1.5hours to get that almost fall off the boat tenderness.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • loco_engrloco_engr Posts: 4,665
    great looking wibbies!
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009

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