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20 Racks of Ribs
Comments
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chef wil was constantly moving the ribs, flipping end to end as he did it from what i remember, it was a direct cook. low temps and he was going more for doneness than that perfect char/glaze. for 13 racks i would be looking at two level racks with a pizza stone way down below. expect to move, rotate, flip often
fukahwee maineyou can lead a fish to water but you can not make him drink it
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