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Old 06-17-2008, 04:14 PM   #21
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After your recipe post I couldn't wait to find them on sale, I had to get me some and try it out! $4.99/lb Otherwise I like to get the Louisiana cut ribs for around $3/lb when on sale.

Here's a couple more pics I took (hope you don't mind, Debbie). The first is after I put the rub on and let them set in the fridge for an hour or so. I didn't use the water, just wrapped them up tightly with plastic wrap and let their own moisture do its thing.
The second pic was without the flash (cause of the foil) and shows them after their sear and ready to foil up with the cooking liquids. The grill marks are a bit heavy because my grill was still around 500F when I put them on. I had already turned it down, but didn't wait. I just should have waited for the grate to cool more. I had all the burners on high to cook off whatever I had cooked last and the stuff on the grate was white ash, the heat shields cherry red. That four burner Ducane gets hot! The temp sensor had wrapped around way past 600F
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Old 06-19-2008, 05:13 PM   #22
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Quote:
Originally Posted by pacanis View Post
After your recipe post I couldn't wait to find them on sale, I had to get me some and try it out! $4.99/lb Otherwise I like to get the Louisiana cut ribs for around $3/lb when on sale.

Here's a couple more pics I took (hope you don't mind, Debbie). The first is after I put the rub on and let them set in the fridge for an hour or so. I didn't use the water, just wrapped them up tightly with plastic wrap and let their own moisture do its thing.
The second pic was without the flash (cause of the foil) and shows them after their sear and ready to foil up with the cooking liquids. The grill marks are a bit heavy because my grill was still around 500F when I put them on. I had already turned it down, but didn't wait. I just should have waited for the grate to cool more. I had all the burners on high to cook off whatever I had cooked last and the stuff on the grate was white ash, the heat shields cherry red. That four burner Ducane gets hot! The temp sensor had wrapped around way past 600F
I don't mind at all. Great photos! Thanks
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Old 07-16-2008, 01:52 PM   #23
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I wanted to let you know I have used this recipe on some Country Style Ribs and St. Louis Style Ribs and they turned out great.
Enjoy! Debbie

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Old 07-16-2008, 02:11 PM   #24
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**sigh** Looks simply amazing!
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Old 07-16-2008, 02:24 PM   #25
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**sigh** Looks simply amazing!
I must say the Country Style ribs were amazing and so tender. Debbie
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Old 07-31-2008, 12:24 AM   #26
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Just finished inhaling pork loin ribs make with this recipe.

On my Cobb Grill! I didn't have any apple juice and didn't use
foil. I did have the rub and the butter and honey tho.
McCormicks Grill Mates for pork rub.

I opted out using Bar-B-Q sauce at the end, didn't need it.

2 hours 20 minutes on the Cobb Grill. Fire and forget.

I like my ribs a bit on the dry side so I didn't water the Cobb grill moat.

Great recipe! The butter and honey make this tasty.

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Old 07-31-2008, 01:30 AM   #27
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Quote:
Originally Posted by Caslon View Post
Just finished inhaling pork loin ribs make with this recipe.

On my Cobb Grill! I didn't have any apple juice and didn't use
foil. I did have the rub and the butter and honey tho.
McCormicks Grill Mates for pork rub.

I opted out using Bar-B-Q sauce at the end, didn't need it.

2 hours 20 minutes on the Cobb Grill. Fire and forget.

I like my ribs a bit on the dry side so I didn't water the Cobb grill moat.

Great recipe! The butter and honey make this tasty.

Great looking ribs! I'm glad you enjoyed the recipe. Debbie
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