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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 10-25-2013, 04:06 PM   #16
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Another thought. I mix my ribs up fresh for each cook, so I always tweak the ingredients to what I feel like that day. You never can tell what someone here might come up with.
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Unread 10-25-2013, 11:44 PM   #17
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I cook extra racks every time...I get them to 3/4 like Madman said...then freeze them...for quick dinners all you do is defrost, then grill to finish the sauce and its on...easy peasy...
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Thanks from:--->
Unread 10-26-2013, 12:02 PM   #18
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So I thought I'd follow-up with some pr0n.

Cooked it in my 18.5" WSM 2.75 hours unfoiled over hickory wood & charcoal, then foiled it and cooked for about 1.5 hours more, then unfoiled and sauced for about 45 more minutes. All in all I probably overdid it a bit, it could have been a bit moister, but it was really tasy and just like... slid off the bones. That top part (and the solo bone) just came apart when I was taking it off the grill. Bend test indeed.

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