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babybacks tonight
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Large Marge
Posts: 404
Did these 3-1-1'ish, first pic is after 3hrs around 275 average cook level...foiled next with no liquid:
This pic is after 1hr in foil, and 30 mins indirect on the grate, sauced and then I got fancy and went direct for the final 20-30 mins, turning and crisping up:
These turned out well. I'm not a fan of mushy ribs that have been soaked and steamed. Not dry, but pulled off the bone nicely- went great with this pinot noir (2005 Michel LaFarge):
hope everyone has a great holiday weekend! Marge
This pic is after 1hr in foil, and 30 mins indirect on the grate, sauced and then I got fancy and went direct for the final 20-30 mins, turning and crisping up:
These turned out well. I'm not a fan of mushy ribs that have been soaked and steamed. Not dry, but pulled off the bone nicely- went great with this pinot noir (2005 Michel LaFarge):
hope everyone has a great holiday weekend! Marge
Comments
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Lookin good Marge,I am cookin the same thing.Should be ready soon Happy eggin
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Ribs on here too, Think i'll serve mine with a nice
72 Carlings Black Label.
Nice lookin cook Marge
allen -
Gosh Marge....just when I thought I was going to retire to read a bit.....now after seeing your nice post i'm hungry!!!!! :woohoo: again...........so the reading will have to wait I suppose.....a matter of priorities....
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Beeeeutiful work Marge! That's what I'm gonna be smokin on Monday.
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Those are some really great looking pig ribs Marge!! :woohoo: The way the meat pulled back is classic! Enjoy
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great looking ribs going to cook babys tomorrow and good rub recpiecs
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It don't get much better'n 'at!
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Nice job Marge. They look good too!
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You know, I'm a spares guy myself, but pics like this make me think I'm really missing something.
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Thanks all, very kind... will have to try spareribs next (though there's a fresh tri tip sitting in the fridge for Sunday dinner)
So bummed - just found out I'll be in NYC over eggtoberfest weekend, really wanted to go this year
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