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Phred

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Phred
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  • Thanks a bunch.  I'll try that.
  • Thanks.  That helps a lot
  • So one day at work I was expounding upon the virtues of my BGE in the break room.  An electrician walks in and says "I've got one and if you put a switch plate on it it will come out moist and tender."  Amen  PS.  Just served some ribs which I slow …
  • I second the "remove the membrane" statement.  I learned that from the guy who owns Pat's Pig in Topeka Kansas - a great BBQ joint.  I don't wrap them but more tent them.  I put aluminum foil under my rib rack, stand the ribs up in it and then fill …
  • Thanks cazzy, I'll try it.
  • I don't wrap them tightly.  Just cover them.  They still get lots of smoke.
  • Gator_Man - That's a very impressive piece of equipment.  I think I have to have one. I cook my ribs for 8 hours at 200 degrees.  This is actually a recipe I've been working on for years and have won a neighborhood rib cooking contest, The Soula…
  • Thanks to both of you for the help. Robnybbq - I'm cooking ribs.  What's a controller? buzd504 - What type of charcoal do you use?
  • fascinating
  • Thanks to all your advice, I succeeded.  I still need to work on presentation since it's not round.  I think I'll use parchment under it next time like you did Kent.
  • I just found these little green legs that I've had since I bought my first BGE 10 years ago.  They'll be perfect for elevating the stone.  I have never used them for anything before.  I have no idea why I've kept them.
  • Thanks for the picture Kent.  I put the stone directly on the grate.  I'll try something to elevate it like you have.
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