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I Love Friday Afternoons and Weekends...
<p />This afternoon I'm doing another batch of Baby Back Ribs - Memphis Style - Method is indirect at 225 degrees dome - 2 hours over the drip pan, 2 hours in foil and the last 2 hours will be split between indirect and direct. Love Ribs! The deer in the picture was taken through the screen - she wanted to come for ribs, but settled fro a few Hosta instead. She let me take the picture and then wandered of into the woods.[p]When the ribs are done we'll be attempting a little pulled beef. I started with an English Cut Chuck Roast about 4 inches thick. It has a nice fat layer on the top. Last night I covered it with Memphis Style rub and this morning I covered it with a layer of mustard. I plan to cook it low/slow just like pulled pork. Starting at 200 degrees dome and finishing at 200 degrees internal. When finished it will be pulled and smothered with JJ's BBQ sauce - I'm using JJ's because it is thinner than mine and the cider vinegar should add to the taste - The sauce is now cooking. [p]Late tomorrow I'll be putting on baked beans - the walrus’ modification for the BGE from a Dorothy Thomas’ recipe. What a perfect weekend![p]