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    Ribs - question on methods

    I've been using the 2-2-1 method for the past year and simply love the way the ribs come out (see pics). I'm using my Traeger Pro Series 34. But like all cooks, I'd like to experiment a bit and try a few new methods. I want to run this by the group and get your thoughts. Dry rub and smoke for...
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    Any Thoughts on Using Beef Tallow on Butcher Paper When Wrapping Brisket

    I was watching a few videos, Mad Scientist BBQ for one, where he used beef tarrow on his butcher paper before wrapping the brisket. He simply splashed some liquid tallow across the area where the brisket will be resting and then wrapped it accordingly. His post-cook comments said it was the most...