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Joined: Oct 2007
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MossyMO Offline OP
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Injected a couple racks of ribs with Blues Hog pork marinade mix, after a rest sliced the ribs and used Wild Willy’s Rib Rub on one rack, and Twisted Steel Sultry Smoke Rub on the other.

[Linked Image from imagizer.imageshack.com]
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[Linked Image from imagizer.imageshack.com]
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After an hour around the Vortex the ribs were probing tender and ready.
[Linked Image from imagizer.imageshack.com]
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Ribs were excellent and both flavors were each very good, will be using both again!

[Linked Image from imagizer.imageshack.com]
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[Linked Image from imagizer.imageshack.com]

Thanks for looking!


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I'm hungry now! I never cut them before I cook them, but will try next time. I can see several advantages.


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Looks great.


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Looks so good!


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We had some ribs last night as well!

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Last edited by robertham1; 04/02/23.
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Those look great, Mossy.

I don't remember if it was Mossy or someone else that posted about pre-cut ribs awhile back but I am definitely a big fan.

ETA - just did a quick search... https://www.24hourcampfire.com/ubbt...17109545/re-hot-n-fast-ribs#Post17109545

Last edited by 4th_point; 04/02/23.
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Ribs for Easter have been requested.


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Memphis Style on Weber Kettle
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To me, good cookin' is taking a tough cheap cut of meat, and making it delicious.


These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"

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