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xiphoid007

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  • Re: 3 2 1 ribs question

    I never foil. Just smoke straight nekkid with rub alone. St Louis get 6 hours or so until bend test and baby backs around 5. I sauce the last half hour. Makes perfect ribs and so much easier.
  • Re: "Can you make that pork again?"

    I'm a big fan of good cole slaw. I actually use Paula Deen's recipe. Just so refreshing to cut the fat of the pork. Also the contrast of the soft pork and crunchy cabbage. It's traditional for a reason! 

    Looks like another convert!!
  • Re: Newbie Question on Clean Smoke

    +1 on what @johnnyp said. The good smoke is the thin blue smoke. You are just off on what you are thinking as "good smoke" or a clean fire. You just have to realign your definitions in your mind. When you can barely see the smoke, you'll find it has the best aroma.
  • Re: What is you favorite rub?

    Depends on the beef application. Overall, I'd have to say my favorite beef rub is simple salt and pepper. 

    I don't really have a favorite on pork, but my go to is Dizzy Dust by Dizzy Pig.
  • Re: Ribs not cooked

    I go 6 straight hours with smoking at 225. No foil, no mess.

    Ribs are juicy, great bark, pull away clean tender. Fat rendered perfectly.

    I go for 5.5 hrs and then sauce for the last 30. I'm ok if they're a little overcooked, so I don't sweat a little extra time.
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