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Re: Long time owner, First time caller - Ribs
I never wrap mine. I just let the St. Louis Spares cook for the 5 to 7 hours until done. The only time that I wrap them is after they are done. No need to do all of these steps1 · -
Re: Thick pork chop advise needed
I am a better fan of the reverse sear too. It seams to get more flavor, and the egg is easier to heat up than to cool down. I cook steaks to about 110 and then take them off to let the egg heat up. T…1 ·
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