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Re: Pork Ribs, not babybacks... spare - how to cook
I have a different method...250* dome on raised indirect for 4.5 hours if St. Louis cut, maybe longer if full spares...who knows? You know what? All of the great folks on this forum have their way of…1 · -
Reminder to recalibrate your dome thermometer
My dome thermometer and the temperature on my DigiQ controller has been the same for a long time until a couple of days ago. The dome thermometer now began running +/- 20* lower. It seems like every …2 · -
Re: Blues Hog Chicken
@Cazzy - I used to live in the former Soviet republic of Georgia. When we wanted to go "upscale" we had Russian Standard vodka as shown in you pic. For value and taste, I I still think it …2 · -
Re: St Louis Worth A Buck?
The 'ol saying......once you go St Louis cut you never go back or something like that. SpringramSpring,Texas1 · -
Re: Shrimp Poppers and Moink Balls
@caliking - I used Head Country original. Not really known for being one of the sweet sauces like Blues Hog but still too much for me. I am one of those oddballs that do not care for meat to be sweet…1 ·
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