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Old 03-22-2010, 12:04 AM   #16
is one Smokin' Farker
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Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles

Keep it up Jeff the more you practice the better you will be
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Old 03-22-2010, 12:59 AM   #17
Jeff Selle
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Join Date: 03-02-10
Location: Post Falls, Idaho

Finally, after 7 hours I pulled two racks of ribs (the third needs another 30 minutes or so), and both chucks came off at about 6.5 hours. I am going to rest them and then cool them down in the fridge. I 'll cut them tomorrow when they are cold and reheat them on the grill at work before I sauce them... These pictures aren't the greatest, but I didn't want to unfoil them all of the way. The Bovine Bold, BTW, is fantastic...

Thanks for the tips and encouragement everyone... that made what might have been a frustrating evening turn out to be a pretty fun cook!
Attached Images
File Type: jpg Chcuk and ribs 002.jpg (128.9 KB, 28 views)
File Type: jpg Chcuk and ribs 003.jpg (137.6 KB, 28 views)
*2 Weber Smokey Mountain 18.5 & 22.5 w/Stoker
*Pre-1979 22.5-inch Red Weber Kettle
*Pre-1979 18.5-inch Red Weber Kettle
*1993 & 1998 Weber Performers
*Grill Dome Kamado smoker 18-inch
*El Cheapo offset smoker (CharBroil)
*4X8-foot trailered Santa Maria Grill
*Coveting a Weber Ranch Kettle
*Yellow splash-proof Thermapen
*Member of PNWBA/KCBS/West Slope BBQ Association

Last edited by Jeff Selle; 03-22-2010 at 01:51 AM..
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