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Yuengling Lager BBQ Ribs

All the Flavor, as Tender as they Come….

By Tim Rodgers

Some folks spend a lifetime dedicated to crafting their techniques for preparing BBQ Ribs. The rib community is divided like an American Politico 50/50 regarding whether to boil your ribs before putting them on the grill, baking them, and/or whether to go with . . . → Read More: Yuengling Lager BBQ Ribs

Yuengling Lager BBQ Ribs

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6 comments to Yuengling Lager BBQ Ribs

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  • @ Tim Just reading your post makes me feel hungry lol! I love making BBQ Ribs for family gatherings. On our next Barbeque party I’ll try your recipe, just from the description I know it tastes good.


    Matt Goldstein Reply:

    I don’t want to brag but my man Tim tears it up behind the grill.


    Tim Rodgers Reply:

    Thanks Mark, I actually made these last night. But instead of grilling them I did everything in the recipe except I put them in the oven on low heat about 275 degrees for an hour and applied the bbq sauce 1/2 way through. I got less smokiness but they came out more tender in the oven.


  • Matt Goldstein

    Don’t for one second think that I won’t eat the potato soup, meatballs and gravy and these ribs all in one day.


    Tizzle Reply:

    If you weren’t down the shore spending all of your Whiskey Goldmine revenues at the Borgata, I’d invite you and Chap over!!


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