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Low and slow
g37
Posts: 450
So yesterday I finished the high heat venting process on my Komodo Kamado. So I figured why not to do a low and slow. I had some beef ribs marinating in a store bought Korean bbq marinade. I just put the ribs on now trying to keep it a 250 for about 5 or so hours.
Ewa Beach, Hawaii
Comments
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It's upside down I kid, fat up or fat down could get as controversial as lump debate. I do pulled pork and brisket fat down, never done ribs with so much fat cap though so not sure what I'd do, to be honest.
Love the lower vent controls!canuckland -
I’m lazy and not one for trimming. They say fat is flavor. Hopefully they come out tasty. HahaEwa Beach, Hawaii
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Agree fat=flavour. Don't get me wrong, what I meant was I've never found ribs with so much fat cap, I wouldn't trim it either.
I'm sure it'll come out amazing.canuckland -
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Waiting patiently for the finished shot - understanding that you're on Hawaii time.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Family said the ribs were great as usual. I had to go into work our third watch was short handed. I felt bad so I went in for some OT.Ewa Beach, Hawaii
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Son!! I could just drink and look at the bling on that grill.
Love the grill! -
The sun was on full blast yesterday and I have to admit the grill was a little blindingEwa Beach, Hawaii
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Beautiful cooker!
Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va
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