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Deviledegger
Posts: 271
After cooking 3 butts last night I decided we should also have delicious ribs for dinner. Lunch was a lot of pulled pork. The wife and I have eaten well today.
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Oink!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
If you don't mind sharing, how did you prepare your ribs?
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After pulling the membrane off the back I rubbed them down with around a 1/4 cup of brown sugar, aprox. 1.5 Tablespoons of the following chili powder, onion powder, garlic, powder, ground mustard, and a little black pepper. Stabilized the LBGE at 275* and cooked for 4.5 hours ten basted with Annie's BBQ sauce. Cooked for 30-40 more minutes. I had never used the sauce but it was pretty good (as were the ribs).
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@KyleEgg pre is above but I forgot to notify you.
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