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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 10-25-2013, 04:06 PM   #16
somebody shut me the fark up.

dadsr4's Avatar
Join Date: 02-08-10
Location: Howell, MI

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.
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
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Old 10-25-2013, 11:44 PM   #17
Full Fledged Farker
Join Date: 07-09-13
Location: Dog Patch, Ca

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:--->
Old 10-26-2013, 12:02 PM   #18
On the road to being a farker
Join Date: 09-20-13
Location: Canada

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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