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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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Unread 06-15-2013, 02:21 PM   #16
TheJackal
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Guys, thank you so much for all the nice comments. I was completely stuffed after two bones and some sides. There is a whole second rack untouched in the fridge! (see why below)

For those asking, I got these at BJ's. They have 1 cryovac of these about every other time I go there, which is not often. My wife does most of the shopping. I cooked these at 275 in the Onyx. Wrapped after 3 hours, they were starting to get dark. Checked after 2 more hours. They were at about 187 IT. Let them go another hour. Pulled at around 200 IT, maybe a little more. I was more interested in feel than IT. Let them rest for a bit then chowed down. Pic 5 is after the first hour. Pic 6 is just before wrapping. Pic 7 is done.

All I can say is what an amazing Father's Day weekend so far. Got to smoke some great beef short ribs last night and enjoyed a few Rogue Dead Guy's. Then today, I golfed 18 in the morning. I only lost $11. Which his great for me! I stink. Plus, all 4 of us nailed the green on this par 3 (club is pointing to one of the ball marks about 6" from the cup). In standard form, we all missed the putt but all parred the hole.

Then, I got home and my wife bought me a 2.5 lb lobster for lunch (yes, that is a full size dinner plate)! I felt like Homer Simpson eating pinchy. it was delicious. Next, I go to my Brother-in-law's house tonight where HE gets to man the grill while I relax and drink his beer and wine. I see a cigar or two and maybe a scotch in the cards as well. What an AWESOME Father's Day weekend so far!



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Unread 06-15-2013, 02:29 PM   #17
Oldbob
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Those ribs Look Fantastic !! Never seen them with that much meat around here !!
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