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Unread 03-11-2010, 01:27 PM   #10
swamprb
somebody shut me the fark up.

 
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240* where?

At the grate or on a pit therm mounted on the side of the drum?

Grate temps will be 25-50*+ on the grate. Just sick a couple of Polder probes at various spots on the cook grate and watch the temps fluctuate.

That is if he's cooking direct, which I'm assuming he is since its a UDS and using a heat sink would be blasphemous, and I'd recommend foiling the ribs anyway....

I'd turn them every half hour or use a rib rack if you don't want to foil.
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