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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-30-2011, 03:31 PM   #1
swibirun
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Join Date: 02-21-09
Location: Knoxville, TN
Default Weekend Rib Pron

I smoked three racks of spares for my 12 y/o's birthday. I trimmed them St Louis style and then rubbed them.



I used rubs from two local restaurants, Dead End BBQ Rib Rub and Hickory Cabin's Dry BBQ Seasoning.

Set up my Big Green Egg with lump, hickory and cherry.



Got it to 250f dome and put the ribs on. I used an upside down spider rig to raise my Craycort grate for 2 cooking levels.



Went for 3 hours and then foiled them with brown sugar, Tiger Sauce, and Parkay.



Let it go for an hour in the foil on the Egg. Then I put them back on "naked" and glazed them.



The glaze was about 1 cup of Dead End BBQ red sauce, 1/4 cup honey, 1 Tbsp Dead End BBQ Rib Rub, and 1/4 cup of the sauce from the foil.

After about another hour, they were ready.



I served them with a grilled potato salad and Bush Beans original.



The texture was right and they tasted great, but didn't get much of a smoke ring on them this time around.
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Old 08-30-2011, 03:33 PM   #2
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Man...that potato salad looks good!
..the rest too oPhcourse!
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Old 08-30-2011, 03:41 PM   #3
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Man those ribs look delicious!
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Old 08-30-2011, 03:45 PM   #4
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Those look real good
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Old 08-30-2011, 04:10 PM   #5
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Perfectly St. Louis cut. WOW! Nice knife work.
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Old 08-30-2011, 06:05 PM   #6
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they really look awesome! Great work...
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Old 08-30-2011, 06:08 PM   #7
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The ribs look delicious and your photography is professional grade. Very nice!
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Old 08-30-2011, 06:11 PM   #8
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Great lookin ribs.
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Old 08-30-2011, 06:15 PM   #9
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Great looking ribs and sides too!
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