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lisanevada

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lisanevada
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  • Thanks for this. I have a couple pounds of country style pork ribs thawing right now.
  • I have great success with 90 minutes x 90 minutes x 60 minutes in foil. I season the ribs with equal parts Dizzy Dust and turbinado sugar and cook at 250 or so. I add a couple tablespoons of orange juice to the foil. I do not sauce them - we pre…
  • This sounds really good. Do they really need the BBQ sauce at the end? My husband and I prefer our ribs naked.
  • Perfect timing on this thread. I have the same question. Using the little fire starter cubes, I can get my egg up to about 350 dome temp (open lower grate, no daisy wheel). Our steak was delicious (DP Red Eye Express) but I am used to searing at …
  • Thanks for this. Week day dinners are always a time challenge for me as well. Luckily, we have an amazing butcher nearby. I have two beautiful, bone in, pork chops in the fridge. This recipe sounds like dinner.
  • The TRex method is on the Naked Wiz site (linked above). I just cooked a NY strip that way and I recommend it. Its a lot of reading so here's the quick version: sear, rest, grill, rest, eat.
  • Bumping this up as I am having the same problem. We bought our LBGE in late May with a BGE table. The table began molding, warping, and discoloring so we played the warrantee card and had it replaced. It's been about a month with the new table an…
  • How is your little guy doing? My four pounder is just exiting its stall. Its been cooking 8 hours with a dome temp at/near 200-250. My cooks always seem to take longer than expected.
  • Duganboy said: WickedIsland said: lisanevada said: How did you prep your little butt? I am always curious to know how other BGE folks are treating their butts. I have a 4 pounder smoking right now. I simply rubbed it down…
  • We bought our large BGE right before Memorial Day. We are (or should I say I am) still experimenting with rubs and seasonings but even the disappointments have been awful tasty. Next up: a brisket. (you tought I was gonna say another BGE, didn't…
  • How did you prep your little butt? I am always curious to know how other BGE folks are treating their butts. I have a 4 pounder smoking right now. I simply rubbed it down with one of the Dizzy Pig blends. I am using a V- rack this time around …
  • Good but not great. The meat is cooked properly but I think I really need to find a good rub or marinade as they are just not tasting the way I had hoped. I suppose that is part of the fun! Goodnight all.
  • Taking longer than I had hoped but I am trying to be patient. I have them wrapped in foil right now.
  • My baby backs are about 30 minutes in. 300 degrees or so indirect. The ribs are rubbed with a dizzy pig/turbinado sugar blend. I am giving them a periodic spritz with apple cider vinegar. It's my second time cooking ribs; first time with bb. …
  • 250 ish. I am very open to suggestions as I am itching to try another rack.
  • I am cooking my first pork butt as I type this. My butcher says he smokes at 180 dome temp until bone pulls out with no resistance. As its a work day (I teleworking), I am using the 250 ish dome temp that seems to work well for others on the foru…
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