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Thread: Lockdown ribs

  1. #14
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    Quote Originally Posted by 2sac View Post
    Just thew them on. Will be ready in 5 hours. Brown sugar and paprika based rub. In 2 hours they go into foil and get the sauce slathered on them. and 2 hours after that back in the smoke for another hour
    Now I am hungry and I don't eaven really like ribs.

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  2. #15
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    Quote Originally Posted by R600a View Post
    Now I am hungry and I don't eaven really like ribs.

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    3-2-1 makes some ribs that are hard not to like. Fall off the bone tender.
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  3. #16
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    I like it moist but not fall apart tender...


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  4. #17
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    Could I ask more details about the rub please? I have an issue with marinates. I can put my meat in it for up to 24hrs but then the browned skin is delicious where as the rest of the meat seems tasteless. As if all the aromas focused on outside and did not penetrate the meat.

  5. #18
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    Quote Originally Posted by WilliamEtheridg View Post
    Could I ask more details about the rub please? I have an issue with marinates. I can put my meat in it for up to 24hrs but then the browned skin is delicious where as the rest of the meat seems tasteless. As if all the aromas focused on outside and did not penetrate the meat.
    You can pull the membrane off of the concave side of the rib. That helps


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  6. #19
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    Thread Starter
    Quote Originally Posted by WilliamEtheridg View Post
    Could I ask more details about the rub please? I have an issue with marinates. I can put my meat in it for up to 24hrs but then the browned skin is delicious where as the rest of the meat seems tasteless. As if all the aromas focused on outside and did not penetrate the meat.
    What details? There are a ton of rub recipes out there.
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