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LordRiffenstein
06-04-2018, 06:59 AM
We had my MIL over on Saturday so I had to fire up the stickburner, good excuse to stay away from all the woman-talk!!

Decided to do STL ribs again and duck breast for starter.

Rubbed the ribs with some OO and 2 layers of Oakridge rubs. Dry Brined the duck with salt/sugar/pepper/thyme/bay leaves/juniper berries.

Had the stickburner cruising around 250F, took about 5,5 hours on these ribs. On Friday I had noticed that the one-touch cleaning system on my kettle was looking wonky, big gaps between the wings and kettle. So I fixed it and tested it to cook the duck. Worked perfectly!

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At the end of the cook, I re-seasoned my offset with lineseed oil, made it all shiny again.

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olddawg
06-04-2018, 07:24 AM
great looking cook sir especially those ribs

Garyclaw
06-04-2018, 07:31 AM
Yoeri, those ribs look great! That Duck looks pretty good too. How did those cook?

LordRiffenstein
06-04-2018, 08:04 AM
Yoeri, those ribs look great! That Duck looks pretty good too. How did those cook?

Thanks!

After the dry brine of about 5 hours, rinsed and dried them with paper towels.

I put them fat side down above the coals to lightly char and to heat up the fat.
Don't overdo the charring because it can get in the way of the delicate taste of the duck breasts.
Then smoked them at 225F fat side up with some cherry wood until they are 130F IT.
Let them rest for a couple of minutes before slicing them.

16Adams
06-04-2018, 08:59 AM
Lucky girls. Looks great!!

Stingerhook
06-04-2018, 09:02 AM
Great looking cook.

BBQ Bacon
06-04-2018, 09:05 AM
Very nice.

BillN
06-04-2018, 01:32 PM
Nice work there, I would be happier than a pig in slop or a duck in a pond to share that meal.:razz: