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Two Slabs on the EGG

Bama FireBama Fire Posts: 267
edited 4:18AM in EggHead Forum
Ok. They're on. I marinated one slab in french's mustard. The other in french's plus an approximation of JJ's rub. I hate measuring spices. really.[p]They've been smoking (direct) for about three hours now, and everything is looking GREAT! I hate to admit it, but this is my first attempt at cooking ribs, on the EGG, or any other way. GASP! I have no excuses. Please forgive me.[p]I just added two ears of corn and I'll throw on some bread shortly. I haven't eaten yet today (it's 4:30pm) -- I am gonna put a hurtin' on these babies (back ribs). :-)[p]I hope that everyone is having a great weekend -- I love college hoops and beer. Can you tell? I'll re-read this post tomorrow to check my spelling and babbling. Please let aubum (yes, aubum) lose by more than 7.[p]Bama Fire


  • Bama Fire, evening dude. How hot ya cooking? Be sure to turn them every half hour or so to avoid hot spots.

  • Tim MTim M Posts: 2,410
    Bama Fire,[p]You might need a magic wand soon. If you have ribs on direct for 3 hrs and you just added corn - something may not be done it time. Not sure how you added the corn - if its wrapped in foil it takes over an hour and I have never gotten direct to work for me. Your ribs should be done --- lucky devil!!
    Enjoy [p]Tim

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