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Re: Temp. for baby back ribs
When checking ribs IMHO I like to see the meat start pulling back on the bone just about 1/4 to 1/2 inch and they are good to chew off the bone add sauce at the very end. The temps of 185 to 190 is a…1 · -
Re: New Meat Slicer - got after yesterday
I have a slicer just like the one you have and I wouldn't take nothing for mine, You can buy some for much more but I'm not a pro and I don't need anything better.. Good luck Cajun1 · -
Re: Favorite BBQ Cookbooks?
Smoke and Spice is a good book1 · -
Re: Craigslist ad for Forrest lump?
I really don't think I will be ordering any of this Forestlump charcoal from the response I have seen here and this goes a long way with readers here n the forum ! !1 · -
Re: L or XL BGE????
I have a lg and am very satisfied with my purchase. Sometimes I cook up to three Boston Butts, sometimes I just cook one chicken. My thoughts were if you weren't going to have a lot of people over ju…1 ·
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