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Unread 03-22-2010, 12:59 AM   #17
Jeff Selle
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Join Date: 03-02-10
Location: Post Falls, Idaho
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Finally, after 7 hours I pulled two racks of ribs (the third needs another 30 minutes or so), and both chucks came off at about 6.5 hours. I am going to rest them and then cool them down in the fridge. I 'll cut them tomorrow when they are cold and reheat them on the grill at work before I sauce them... These pictures aren't the greatest, but I didn't want to unfoil them all of the way. The Bovine Bold, BTW, is fantastic...

Thanks for the tips and encouragement everyone... that made what might have been a frustrating evening turn out to be a pretty fun cook!
Attached Images
File Type: jpg Chcuk and ribs 002.jpg (128.9 KB, 28 views)
File Type: jpg Chcuk and ribs 003.jpg (137.6 KB, 28 views)
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Last edited by Jeff Selle; 03-22-2010 at 01:51 AM..
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