Yet another rib thread

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zwiller

Master of the Pit
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Nov 16, 2016
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Smokefire running oak to near 200F IT. No wrap. Rest a few hours then sauced and seared on the gas grill. If you've never seared ribs you need to try it. Total must for us. I let the sauce setup and dry on the cooler side before flipping onto the sear burner. Some tong damage but still easily my best to date.

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Looks great 👍, ribs were a popular item this weekend. So much that I had to drive to the town up North to get mine lol.
 
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Nice looking racks Sam. It's been a while since I've done bones.

Point for sure
Chris
 
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Those look great . That SmokeFire makes great ribs . I agree on the post sear . A lot of times I do it the next day .
Nice work .
 
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Interesting.... I have not tried to sear ribs.
Nice,
To me the sear adds a "restaurant" quality we like. By chance I happened to reheat some ribs one time on the grill and we were shocked how much better they were.

Looks great 👍, ribs were a popular item this weekend. So much that I had to drive to the town up North to get mine lol.
THANKS. Hopefully it was worth the drive.

Nice looking racks Sam. It's been a while since I've done bones.
THANKS. Been awhile for me too but $1.88/lb and Memorial Day... Normally I'd just do PP.

I agree on the post sear . A lot of times I do it the next day .
Normally do that too but not in the cards.
Nice looking ribs!! Making me hungry for sure!
THANKS.
 
Haven't seared a rack in a couple of years but definitely time to do it again.
Those sure look great!

Keith
 
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