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spare rib flap

henapplehenapple Posts: 15,575
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 

Comments

  • nolaeggheadnolaegghead Posts: 19,820
    That works.  Or cut off a piece and eat it ;)
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    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.
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  • JayHawkEyeJayHawkEye Posts: 196
    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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