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Back in the saddle again...
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Dave_Matthews
Posts: 204
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.
Dave
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.
Dave
no, not -that- one!
KI4PSR
KI4PSR
Comments
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Welcome back. Nice looking ribs.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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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.
=D> -
I think Pineapple Head is great on pork as a change of pace.Flint, Michigan
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Nice ribs Dave. That bark looks to be incredible. Great cook!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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