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Thread: Well Hung Ribs

  1. #1
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default Well Hung Ribs

    First time doing ribs on the PBC... St Louis cut ribs seasoned with Tatonka Dust and Everything Rub. Hung and smoked with cherry chips for 3 hours.


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    At this point the ribs were sauced with LEM's Meat Varnish and spent another hour and a half cooking.


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    We are used to cooking ribs with indirect heat compared to hanging over direct heat, the ribs tasted excellent but next time will cook longer before we sauce them.



    Thanks for looking!

  2. #2
    Join Date
    Aug 2009
    Location
    Germany
    Posts
    58

    Default

    Great looking ribs.
    2x UDS
    Modified WSM on wheels
    Weber Gen 2 & 3 Performer, Spirit E-310

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Leaned toward censorship on this one. Turned out OK.
    And the ribs look great!!!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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