Thread: All About RIBS!
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Unread 04-15-2011, 04:21 PM   #6
OakPit
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Join Date: 03-17-09
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Cool thread!

I'm a ribs on the flat - unwrapped style cooker. I usually use a BGE but have cooked a lot on live fire as well. I season with a Garlic/Salt/Pepper on the bone side and then something more interesting on the meat side. Of course I trim to a hard St. Louis line and remove both the membrane and soft bones on the end.

I do spritz with apple juice and some other sweet & savory ingredients several times during the cook.

I typically don't sauce backyard ribs, but absolutely do for contests.

Here ya go...



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Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
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