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spare rib flap

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henapple

henapple Posts: 16,025

March 2013 in EggHead Forum

Have a flap from done St Louis that I've got on at 290...how do i tell when it's done? Toothpick? Thanks

Green egg, dead animal and alcohol. The "Boro".. TN

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nolaegghead Posts: 42,102

March 2013
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That works. Or cut off a piece and eat it

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I love lamp..
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JayHawkEye Posts: 196

March 2013
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I like to cube the flap up, sauce, and re-smoke like burnt ends.

"Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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