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Old 09-28-2013, 06:33 PM   #12
Got Wood.
Join Date: 08-03-13
Location: Paso Robles, CA

The next 2 are the first mopping at 1 hour @240 degrees. The 2nd is right at 2 hours as I was removing to wrap. I am thinking I am going to pull the "bare bones" ribs after an hour in the crutch and sear them off for a total cook time of just over 3 hours. The half plate with the meat cap will stay in the wrap for 2 hours plus a sear for just over 4 hours. Hopefully the silver skin between the cap and the top of the bones on the intact section will be softened up by then. If not---I'll learn from it as I eat around it!!
Attached Images
File Type: jpg First mop.jpg (72.4 KB, 219 views)
File Type: jpg 2 Hours:time to wrap.jpg (96.6 KB, 218 views)
Meatatarian is offline   Reply With Quote

Thanks from:--->