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july 4th ribs

roofscroofsc Posts: 53
i hope the movie shows up.  I will try... Slow cooked St louis ride 4 hours at 225 and then sauced 1st time and raised to 300 for 30 minutes and second sauce about 15 minutes later.  Mustard for the wife, vinegar base for me.  i made some extra again for th neighbors but they did;t make it out of the dinning room.  Someday someone will get to try my ribs.  The pic i hope also show what my dampers look like to achieve 225


  • roofscroofsc Posts: 53
    My drip pan contains apple juice onions and 11 herbs and spices. plus you see how efficient the BGE is and hoe little Rockwood i used with 2 chunks of hickory.  Pictures #2and #3 shoe how dampers on my egg set to get 225*.  And to answer why the onion on the side?  Dad did it so I do It,  kinda of a timer.  My red vinegar is a cross between Dead Guy Sauced Fat Johnny's Piedmont sauces.
  • camofreakcamofreak Posts: 143
    Oh Yeah! Nice work!
    Green Eggin' in South Carolina
    Go Gamecocks!!!
  • News2uNews2u Posts: 335
    Smoking  green on a big green egg; doesn't get much better than that. What size cooker?
    Beef...It's what's for dinner tonight.
  • Those are some good lookin' ribs there young fella!
    Southwestern CT
  • News2uNews2u Posts: 335
    Went low and show @ 225° for 4.5 hours, then periodic apple juice spritzes last 90 minutes. Foil rested an hour.

    Beef...It's what's for dinner tonight.
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