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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 07-13-2013, 02:02 PM   #1
Jed61
Got rid of the matchlight.

 
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Default 3-2-1

3-2-1 makes nice juicy fall off the bones ribs. I do them between 215-225 degrees. To keep them moist I spray them with apple juice about every half hour. Have some on right now. Their at the 3 hour mark.
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Unread 07-13-2013, 02:09 PM   #2
CharredApron
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Nice I like it! I'm Jed too!
Jed
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Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
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"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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Unread 07-13-2013, 02:13 PM   #3
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Nice looking racks right there.
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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Unread 07-13-2013, 02:49 PM   #4
letdasmokeroll
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thanks .....now i want ribs but dont have time tonight ...guess what im making tomorrow
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