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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-20-2013, 12:28 AM   #16
silverfinger
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Quote:
Originally Posted by jsperk View Post
It's a ceramic grill.
Ok,
Yes they will cook much faster.
Drop your temp to 220/230.
They will come out perfect.
When you do the bend test they will just squirt out juice. Use the toothpick method as we'll. if that pick is sliding through like butter, it's time to pull them.
Wrap them in tinfoil and then wrap them in a towel till your ready to eat them. They will retain there heat that way.
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Old 01-20-2013, 12:32 AM   #17
silverfinger
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Not to say what you did was wrong. Just letting you know how I smoke mine in my kamado. I can see you know what your doing.
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I hope the EPA don't catch wind of this

At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves


Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
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Old 01-21-2013, 01:29 PM   #18
Rich Parker
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Nice ribs!

Thanks for the business we appreciate it!

Sent from my Nexus S 4G using Tapatalk 2
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Old 01-22-2013, 03:40 PM   #19
kcmike
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Quote:
Originally Posted by Rich Parker View Post
Nice ribs!

Thanks for the business we appreciate it!
Ditto!
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Old 01-22-2013, 04:24 PM   #20
buccaneer
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I love this place.
The last forum I was on, the business attitude was so greedy they would resent anyone getting a crumb from a laden table
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Old 01-22-2013, 04:42 PM   #21
Freddy j
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Ribs look great, I prefer a 270-300 degree cook to lower temps any day.
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