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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-21-2012, 10:13 PM   #16
BBQ Bros
On the road to being a farker

Join Date: 01-01-12
Location: Newberry, FL

Originally Posted by pwa View Post
Here is a post of a cook I did a few months back cooking at 335 depending on rib size you will need to adjust your times.

Hope it helps
oh my DANG those look good! thanks for sharing the post. great pics and great info.

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Old 08-22-2012, 12:13 AM   #17
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Join Date: 02-23-08
Location: Phoenix, AZ

I cooked 10 racks last week on an FEC 100 at 320. I cooked them for 3.25 hours and let them rest about 20 minutes in the smoker with it turned off. My coworkers preferred them to my modified comp ribs cooked at 250 and foiled and I thought the tenderness was spot on. I wouldn't hesitate to do it again.
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Old 08-22-2012, 12:18 AM   #18
Knows what a fatty is.
Join Date: 05-13-11
Location: Longview, TX

300*F no foil for 1.5 hours. Foil for 2 hours with whatever you want to add. Out of foil and glazed 15-30 minutes.

For me they come out more tender than low and slow


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Old 08-22-2012, 12:39 AM   #19
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA

275-290 3.5 hours no foil

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Old 08-22-2012, 01:44 AM   #20
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I'm gonna try that too, great thread.
mini wsm, weber 22.5 kettle, uds, kamado, jumbo joe
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baby backs, Babybacks, Hot and Fast, ribs, Temp

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