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Old 09-29-2005, 08:06 AM   #11
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That's a little low. Great for cold smoking, but 200 to 250 would be better.
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Old 09-30-2005, 08:45 AM   #12
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Well, I had the ribs on the grill for 3 hours then bumped up the temp to around 250 for another hour. They turned out fabulous. I don't have time right now but I'll post the recipe for the rub I used. I did them Memphis style. Wow! What a great rack of ribs they were. Served them with beans, slaw, and cuke salad.
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Old 09-30-2005, 09:17 AM   #13
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Thanks for the update, and glad they turned out for you.

Take any pictures?
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Old 09-30-2005, 01:32 PM   #14
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You know... wifey said to me "This food is picture worthy of any cookbook. They look fabulous!

Man, they really did look good. I presented them on a bed of parsley and a few candied orange slices (I just thought they would look good as a contrast) on an oval plate.

I usually take pics of my presentations but didn't this time. Oh well. Go figure.

BTW... Here's the recipe for the rub...

2 Racks of beef (2 1/2 to 3 pounds each)
3T Sweet paprika
2t Hot red petter flakes (a bit too hot for my taste. I cut it in half)
2t mustard seed (I used mustard powder)
3t Coarse salt
2t Black pepper
2t Brown sugar
1t Celery salt
1t Garlic powder
1t Onion powder
1t Dried oregano
1t Cumin
1C Distilled white vinegar

Mix all dry ingredients, reserving 2T for mop sauce.

Rince & dry meat and remove membrane from back of slab.

Sprinkle dry rub over both sides of slab, rubbing the seasoning into the meat. Let it rest for 1/2 hour.

Grill at low temp until desired doneness, meat will pull away from ends of bone. Ribs will pull apart with fingers.

Mix vinegar with remaining dry rub to create a mop sauce. When ribs are done, transfer to a clean plate, sprinkle remaining dry rub and baste with mop sauce.

Voila
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