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Re: St Louis Ribs 3-1-1 or 3-2-1?
Agreed...two hours would leave you with mush. My next rib cook's gonna be Carwash Mike's hail mary ribs: No foiling.1 · -
Re: Pull Pork Pull Temp
Typically, one pulls the butt between 195 and 205 degF for the best result. I usually go with the slightly higher temperature, then wrap in foil and towels for a 2-4 hour rest in a cooler.1 · -
Re: Pull Pork Pull Temp
It shouldn't, in fact it should be very tender at 195*. If it's tough, you might have a thermometer calibration problem.1 · -
Re: Large or Extra Large Egg??
Personally, I'd get the Large. I've cooked for as many as 30 people on mine, but of course it depends on what you are cooking, too. An XL will be overkill for just you two.1 · -
Re: OT: show yourself (post a picture!)
Heh...I meant to say it's about 15 years old, but the only one I could scare up on short notice. I'm a little grayer around the edges now...1 ·