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Unread 06-20-2010, 02:16 PM   #10
K-Barbecue
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Quote:
Originally Posted by gotwood View Post
Spicewine medium.....215 degrees held there with digi Q II

just hit 165...double wrapped in foil and added my ribs
Sound like you're on the right track. Don't rely completely on temperature for final doneness. Check with a probe or tooth pick starting at 190. Usually will be done around 195-205 but as has been said many times before "it's done when it's done". Be sure to rest it for at least an hour before carving.
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Micro stickburner Rec-Tec pellet smoker, Yoder YS1500 and Stumps Stretch on order, 14" Original 1880 WSM, and Ridiculously Fast Red Thermapen. Past cookers: FEC100, FEC120, Klose stick burner, 22.5 WSM, Traeger BBQ125, Traeger Lil Tex.
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