I started with steaks, hard to mess up, 1st batch of ribs I messed up left on too long and didn't have the platesetter, I think you should make sure to get a platesetter as a 1st extra.
And Welcome to the "addiction"
Thanks to all that responded, "you had me at .... Ash"
I love the distance a bag lasts and like I said, wasn't trying to cheat just wondered, and as usual thoughtful, informative, and educational as always on here, thanks guys!
Well conked out sometime around 6:30, wife just kicked me awake, lol, temp on the dome is holding steady at bout 285 ish, and probe says Toms BP is 169, Basted again, if I hit 180 soon I guess Il have to try the cooler system we talked …
Good Morning!, I'm no expert, but from what I've gathered on here, as long as you fit that baby into a pan, or onto the platesetter , it shou dcccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccccc…
wow still awake, lol, well just basted, pan on platesetter had dried up and was starting to smoke quite abit, added water, hope the burning apple juice doesn't mess up bird, temp still has me nervous bout 280, prob in thigh says 131, co…
well got the temp to stay at a steady 325 ish for a good hr, so the bird just went on, iced the breast, and I don't know if this is common knowledge already but I flattened out to sticks of butter, the size of the breast earlier tonight…
The Owner of the meat packing co that I get most of my meat told me once
about how hard it was for him to find Baby backs that weren't "Juiced"
He said Sams , walmart and most of the super stores ribs were Juiced and
they wouldn't take the flavo…