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Saturday 6.62 lb pork rib roast.
Sea2Ski
Posts: 4,088
Planning on raised indirect for 1.5 1.75 hours at 325 to 132 internal. Then going to pull, rest and back on for 5 mins at about 500.
Will cook to temp, but sound like approximately the right cooking time?
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said: Meat in bung is my favorite.
Comments
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Hoped to serve at 5:30. Put on 3:30 one hour in, 79 degrees F. It went on at 36 degrees, so if I am off, it will not be by much. I hope.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Your plan sounds like a good one. It should rise fairly quickly from here on out.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Came out great. 134 at 5:33. So gave it a rest for 15mins, ended at 141...
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
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Looks good ... I'd eat that!!!
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Looks like you nailed it!Mckinney, TX
LBGE--AR with Rig extender
Mini Max -
Very nice cook! Looks outstanding!Kennesaw Ga. XL Egg. Cheers, Kevin
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