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St. Louis Cut Pork Ribs

Going with the 3-2-1 Method.  My first attempt with Ribs since purchasing the Egg.


  • RACRAC Posts: 1,688
    So how did they turn out?


    Boerne, TX

  • HotchHotch Posts: 3,324

    Wow I always cut mine in half, never thought to just bend them in the middle...see this is why you need to look at every post. New stuff here every day!!

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • jaydub58jaydub58 Posts: 2,130

    Talk about a stroke of egg-genius!

    Looks great.

    John in the Willamette Valley of Oregon
  • SkiddymarkerSkiddymarker Posts: 8,347
    edited July 2013
    3-2-1 produces a fall off the bone moist rib. SWMBO prefers that, me I like a little dry, tear off the bone texture. 
    We seldom foil, but foiling produces good results until you try a full dry cook. Good luck. 
    Like those SLS ribs.....
    check this out:
    Delta B.C. - Move over coffee, this is job for alcohol!
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