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for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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Just want to run this past the rib veterans...
I have 3 racks of baby backs and 2 racks of spares
Planning on taking the membrane off, rubbing down with a little olive oil and then a good coating of rub, probably Swamp Venom. Doing them indirect at 300 till they pass the bend test and then a little sauce and another 30 min to set the sauce.
Normally would use my rack in my large. This time I am thinking of going flat with the Woo3 and Extender. 3 in the bottom and 2 on top with some hickory smoke.
Anything different going flat vs vertical? Considering using mesquite instead?
Planning on having them ready around 6 so if they finish early ill put them in a warm oven.