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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 08-18-2018, 12:12 PM   #1
Biloxidman
is Blowin Smoke!
 
Join Date: 11-01-13
Location: Biloxi, MS
Default Partially frozen St Louis rack

Pulled from the freezer yesterday evening about 6:00 pm, quick rinse under the faucet and in the fridge. This morning about 9 am they were somewhat pliable so I fired up the Classic with 4-5 pecan chunks and let it come up to 270. Meanwhile removed the silver skin and seasoned with Daddy’s sweet love rub. This is 1 1/2 hour in ...

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Going to wrap at 2 hours with a 1/2 cup of Merlot for an hour. I usually do baby backs 2 hours bare, 1 hour wrapped and 15-30 minutes to reset bark and sometimes sauce. I’ll be interested to see if the same times hold true for these.


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Old 08-18-2018, 12:20 PM   #2
pjtexas1
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Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Already getting some nice color.

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Old 08-18-2018, 12:33 PM   #3
Biloxidman
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Join Date: 11-01-13
Location: Biloxi, MS
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Yes they are! I’m thinking the time may work out about the same. When I wrapped I took a temp between two bones with my Thermapen and it read 180. We’ll see.
Going to put on a couple of crabmeat stuffed portobellos in a few minutes to go with.
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Old 08-18-2018, 01:19 PM   #4
Biloxidman
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Join Date: 11-01-13
Location: Biloxi, MS
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Unwrapped with the shrooms on!




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Old 08-18-2018, 01:33 PM   #5
Biloxidman
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Join Date: 11-01-13
Location: Biloxi, MS
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On at 10:15 am off at 1:30 pm. I think they’ll be great!




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Old 08-18-2018, 02:04 PM   #6
Biloxidman
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Join Date: 11-01-13
Location: Biloxi, MS
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Surf and turf Biloxi style!






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