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EGG Table Forum
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Salads and Dressings
Sauces, Rubs, Marinades
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spare rib flap
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
That works. Or cut off a piece and eat it
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat
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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