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Re: 2-2-1 St. Louis Ribs Fail
I agree with @pgprescott that it's the foiling that makes your ribs too soft. But @"Photo Egg" is also right that ultimately what matters isn't time, but cooking them however long…3 · -
Re: Balloon brisket - Proceed to cook? Advice needed.
I'm more paranoid than many, and some here probably will laugh at me, but you could't PAY me to eat that! There is no question that something is growing in there and generating gas.5 · -
Re: Another failed 2-2-1 attempt...pls help!
Strongly agree! For me, anyway, everything is better at 250° or above, and less than 250° just doesn't work out as well. I usually shoot for around 275°. Your cook is probably done by now, but …1 · -
Re: Smoked crackers
WOW -- that's a lot more than just smoking some saltines! Sounds great, though! Thanks!2 · -
Re: Forward Sear Prime Ribeye
That steak looks WONDERFUL!!! Terminology obviously is not the point, but results, and your results look fantastic! But I think when most people talk about "reverse sear" or "forward s…1 ·
