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Smoked hoisin garlic glazed St. Louis ribs
doing a rack of St. Louis style spareribs per Franklin's 2hours smoke, 15 min sauce set, 2 hour foil/sauced, 30min rest. Smoking at 275. Will post more photos as it progresses...
Comments
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Mmmmm. Yesireebob I think that will be pretty darn goodColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Where's the rest of the pics? Money shot!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
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Sorry, thought it posted but noticed it was just sitting there...
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Looks great.
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I'd say you nailed that one. Nice work!
Shucker
Eastern North Carolina
Go Pirates!http://facebook.com/oldcolonysmokehouse
https://www.instagram.com/oldcolonysmokehouse/
L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG
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There you go! Love the glaze!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Want to try the next time with plum sauce, fish sauce, Sriracha, honey as the glaze.
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