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Tim M

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  • Re: How do you start a "Low & Slow" fire ?

    WessB,[p]Yep, good point. I don't see this much anymore since I start most of mine from under the grate. Good point.[p]Tim
  • Re: Dry Ribs on the Egg?

    Crusty Dave,[p]It seems very hard for me to believe that cooking spares at 250° for only 3 hrs produced a dried up rib. Tough I can certainly believe since 3 hrs is way to short of time, but dried up is hard to believe. [p]One of two things comes to my mind. Either your dome thermometer is way off and you really cooked them at 450° or you are so use to steamed, boiled and sloppy ribs that ones that are firmer are in your mind dried up. I mean no offense here and am trying to help. Cooking spares for 3 hrs will certainly produce a tough rib because it has not had time to get up to 190° or more in the meat between the ribs. Did you take the temp of the rib meat? You want it to hit and hold at least 190° so the meat pulls cleanly off the bone. I prefer an indirect approach, but even direct at a temp of 250° for 4-5 hrs or more is not bad for spares.[p]Give the 3-1-1 method a try - it is almost fool proof. Check your dome thermometer sometime as well to make sure it is calibrated.[p]Tim
    [ul][li]Tim's cookbook[/ul]
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