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Baby back ribs on the big green egg

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Published on May 14, 2012

This is my first video that is cooking related, I have learned a lot from watching others, so I figured I would share as much as I can to help others out. Again, it's my first video, so don't expect perfection.

Ribs were purchased at a meat market, membrane was removed from the back, they were dry rubbed and sat in fridge while prepping the big green egg.

Cooked at 260 for approximately 4 hours or until you can turn and almost pull the bone right out of the rib. You really don't want to cook them to the point that you cannot lift the rack off of the grill without them coming apart, just right before that, so when you bite into them they come off effortlessly.

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