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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 03-16-2020, 09:33 AM   #1
On the road to being a farker
Join Date: 01-20-20
Location: Cedar Falls, IA
Name/Nickname : Zachary
Default Weekend smoke - ribs and tips (with pron)

Cut some spares into St.Louis and then did the tips...just for a minute, just to see how they cooked I haven't done tips before, so a couple lessons were learned. One big one was that I need to shop for thicker spares. You'd think that being in Iowa I would have my pick of the litter. Maybe I just need to shop around more because they're pretty skinny lately. Also, I tried smoking brats and putting them in with the mac and cheese this time instead of smoking the whole thing. Smoking mac and cheese always seems to dry it out for me...

18" WSM - Weber 22" kettle - Saving to order a stick burner
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Thanks from: --->

Old 03-16-2020, 10:08 AM   #2
is one Smokin' Farker
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Join Date: 12-08-15
Location: Midwest
Name/Nickname : N/A

Those are some skinny ribs but they look good for sure
Yoder YS 640 Orange Comp / Sold: Traeger Lil Tex Elite
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