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Old 05-28-2007, 08:38 AM   #1
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Best Ribs Ever!

This is what we ate last night...

Last rib cook ended with em a bit on the tough side, basically just a 4 or 5 hour smoke. This time I used the 3-1-1 method: three hours in the smoke, one in the foil and one direct to crust em up. This nailed em.

Dry rubbed with a Alton Brown's brown sugar based rub (slightly modded of course) and when the ribs were in the foil I used about a cub of AB's braizing liquid as well.

Braizing liquid was then reduced to a glaze and well, glazed on the ribs. Actually, I over reduced it a bit so I added a little SNPA (my favorite beer ever) and it did just the trick.

Once over direct heat, the ribs only spent about 15 to 20 min on the grill 'cuz I didn't want to over cook them. The glaze was nice and crusty so it was time to eat.

Oh yea, and this time I used hickory - gotta love that stuff. As usual, the BGE did a bang up job of holding temp.

Comments welcome

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Old 05-28-2007, 08:43 AM   #2
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Mighty fine looking ribs you have there, hope mine turn out looking that good today !
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Old 05-28-2007, 09:02 AM   #3
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those look great ...
i am very envious of the BGE ...
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Old 05-28-2007, 09:48 AM   #4
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I am looking forward to starting mine soon. Good job!
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Old 05-29-2007, 12:52 PM   #5
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Look good. Congrats.
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Old 05-30-2007, 09:32 PM   #6
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Those are some purty ribs.... (and I am sure they were tasty).
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Old 06-29-2007, 05:03 PM   #7
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Those ribs look delicious--makes me want to go get some and do them tomorrow.
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Old 07-06-2007, 07:46 PM   #8
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Those are beautiful!
What kind of ribs are they (sorry if I'm too ignorant and can't tell from the pics)
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Old 07-07-2007, 12:53 PM   #9
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Way to go!!! They look delicious.
Got to love the BGE don't ya'?
I own one and even my mistakes are yummy!!!!
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Old 07-08-2007, 11:46 AM   #10
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Quote:
Originally Posted by mitmondol
Those are beautiful!
What kind of ribs are they (sorry if I'm too ignorant and can't tell from the pics)
Those are whole (I guess) spare ribs i.e., I haven't cut off the tips or the flap on the back to make them St. Louis style. Which brings up a question.

For those of you who do cut your ribs, do you serve the St. Louis style to the guests and save the tips for another time?

To Renee, yes, I love the BGE - I've only owned it for a couple of months now but we must use it at least two times a week, usually more like three or four. Go through about a bag of charcoal a month-ish.
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