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Old 01-13-2013, 04:47 PM   #7
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

Originally Posted by ZBucket View Post
Cooking Trigg style at 230-240. Wrap meat side down, single layer and cooking on a FEC 100. Thanks for your help.
Originally Posted by ZBucket View Post
Btw, St. Louis cut spares.
I do my initial cook a little hotter, but when I wrap the temp is 250 so the braise/steam action is not too violent. My wrap time is 1 hour too, and I test with a toothpick.... so I can't help much other than to suggest longer wrap time. I think of a rib cook in 3 parts: the front end step, the tenderizing step, and the finish step.

PS when you said "all the basics" that means you are pulling the membrane, right?

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