First off I want to say that I've been lurking around here for some time now and this is indeed a wonderful place. Thanks to everyone for sharing their knowledge, I've learned soooooo much from you guys and gals. On to the post.......
Retired the first UDS I built and commissioned the new one yesterday evening. Cooked a couple of slabs of ribs that are resting now, and currently have on a chuckie and some country style ribs both rubbed with hefer dust. Will pull the chuckie at an internal temp of 160 and foil with some apple juice and put back on for pulled beef. Temp outside a couple of hours ago when I went to the store was 7* and a little wind today. Sorry no prep pictures, but the cook is in progress......more to come.
Retired the first UDS I built and commissioned the new one yesterday evening. Cooked a couple of slabs of ribs that are resting now, and currently have on a chuckie and some country style ribs both rubbed with hefer dust. Will pull the chuckie at an internal temp of 160 and foil with some apple juice and put back on for pulled beef. Temp outside a couple of hours ago when I went to the store was 7* and a little wind today. Sorry no prep pictures, but the cook is in progress......more to come.
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