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Blasphemy Ribs

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    Mgaretz,

    I was a bit surprised at the 7 hour cook time. I attributed it to the 3 hrs at 180F before going to 225F

    Thoughts?

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      That's actually pretty fast. Mine took 7 hours at a steady 225F. See the thread here: https://pitmaster.amazingribs.com/fo...my-pulled-pork

      Comment


        Did these tonight on the EX4 Smokefire. 225 for 2 hours, pulled and put in a bowl, poured Raspberry Chipotle over them and tossed. Back on the grill for 30 minutes. They were great. Rubbed them down with Worcestershire and seasoned with Memphis Dust and Oakridge Dominator.Click image for larger version  Name:	fullsizeoutput_5f1.jpeg Views:	11 Size:	139.9 KB ID:	888514Click image for larger version  Name:	fullsizeoutput_5f0.jpeg Views:	11 Size:	135.1 KB ID:	888513
        Last edited by wrgilb; July 30, 2020, 06:50 AM.

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          The air has been so smoky here recently that I haven't wanted to fire up the smoker.

          But I just wanted to remind everybody that I still have Blasphemy Ribs T-shirts available, now also in women's styles and men's XXL size.

          Head over to the website to order and for more recipes.

          Comment


            New Year's Day Blasphemy Ribs, served with leftover pork fried rice from New Year's Eve. Fittingly, this is my 21st batch of Blasphemy Ribs (not counting numerous test batches).

            Also wanted to reminds folks that Blasphemy Ribs T-Shirts are still available. Head over to the website to order and for more recipes. You would really help me out, especially in these times. Thanks!

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            • barebear
              barebear commented
              Editing a comment
              Yummy looking sauce --what is it ?

            • mgaretz
              mgaretz commented
              Editing a comment
              Sweet Baby Ray's with an undercoating of Blasphemy Ribs Rub - which is based on Memphis Dust.

            Another batch of Blasphemy Ribs. Served with corn, steamed in the husk.

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              they really look great amigo

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                This sounds great! Trying it with my new pack of St Louis ribs on Sunday - I will update with how they turn out.

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