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First St. Louis spares
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Cremaster
Posts: 34
This is my first attempt at ribs on the egg. 350 raised indirect for about 2 hours. Liberal dusting with Arthur Bryant's rib rub with a little Bad Byron's thrown in for good measure. Been lurking here for a long time, hope I've learned a little. Will let you know how they turned out.
Comments
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Please be sure to post some pics, looking forward to the finish.John in the Willamette Valley of Oregon
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Here they is. They weren't the best I have ever eaten, but they were the best I have ever cooked.
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I did some St. Louis today at they turned out perfect, I cooked them at 260 indirect for about 4-1/2 hours._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
@Cremaster, very good looking ribs; you're getting there!John in the Willamette Valley of Oregon
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Thanks Jaydub. I'll keep on trying
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