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Saturday Beef & Pork

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Picked up half a dozen bags of Ozark yesterday at Firecraft as well as a big bag of oak chunks, so I should be good for a few weeks ;)

On tap today, thinking about doing the beef back ribs I picked up last week (cryo packed) and some stuffed boneless pork chops. Not sure what I'll stuff them with yet... The ribs would just be rubbed with sea salt & pepper and smoked over oak, figuring indirect at 275 till done, no flip or foil. The chops will likely be done raised direct at 400 or so till 150IT

Pics later...

Just up early due to an on call issue; one of our sites needs to be shutdown for a few hours so they can bomb the interior, apparently the store is being overrun with spiders. One of the stranger calls I've gotten...

Have a great Saturday everyone!
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