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Ribs and legs turned out perfect
Adrock
Posts: 93
Just thought I'd share a proud moment of ribs and chicken legs coming perfect at the same time. Enjoy!
Victoria, MN
Comments
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Those look very tasty... I did both myself this weekend but on two separate days...Enjoy
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Way to go on the timing. Everything looks great!! Not to be a know it all but I would use an elevated drip pan on the PS. It will help keep the burnt dripping taste down on the more fatty cooks. Just a FYI. Again not trying to be a know it all.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thanks for the tip. I have been meaning to get something rigged up but haven't yet.Victoria, MN
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@Adrock
Looks outstanding my friend! Those ribs look exceptionally good! =D>Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
You should be proud! I am assuming you cooked the ribs turbo? 350 degrees?XL BGE; Medium BGE; L BGE
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i cooked the ribs at about 240-280 for two hours, then two hours in a foil tray sealed for another two hours, then let them rest in the tray while i got the egg up to about 325 to cook the chicken. I finished them with some sauce at the 325 for the last 30 min or so.Victoria, MN
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It looks great. Those are some meaty ribs!See @Mattman3969's post on a make shift drip pan with foil. He is such a know-it-all :P.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Look very good!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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