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Re: Baby back RIBS
Strongly agree on cutting the time foiled back. Many people here like ribs not foiled at all, but many others like them foiled part of the time. Like @StillH2OEgger said, experiment to find what YOU …0 · -
Re: Holding 225 overnight
You'll get different answers from different people. Consider them all, maybe try a few different things and see what works for you. For me, Don't use a water pan. (a) They are necessary in …10 · -
Re: So I’m not a tech guy so looking for some help
I don't use Instagram, so I can't comment on that, but anyone who can see the image can also save a copy of it. It might not be super easy, depending on how the site tries to stop them, bu…1 · -
Re: Need A,B,C's on reverse sear for Ribeye steaks
<sigh> It's what happens when you get old. By the time I got down to the bottom, my old brain already forgot that I'd read that, just remembered "ribeyes." Give my best reg…-1 · -
Re: Apricot preserve and maple syrup glazed pork ... inspired by @YukonRon
Looks spectacular! I don't know why I'm so reluctant to wrap meat. I've been happy with a few brisket flats and many pork butts with no wrapping, and I'm lazy, so I'm happy n…0 ·
