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Re: First Time Smoking Ribs on BGE - Ribs to Tough
Tough ribs are almost always under cooked. Overcooked chew sort of like wood. Taste charred and dry. If those were BBs, you can cook them indirect, dome 250, do the "bend test" at 4 hrs, an…3 · -
Re: Any advice on cooking a whole pig head?
My advice would be to return the head, or throw it out. That's disgusting... Have a nice day Hope I didn't offend. Growing up w. czenina and kiszka, my question was really just aimed at fin…1 · -
Re: Kamados are older than offsets?
Might I add to your proper definition, the wood should be pimenton, the protein isn't beef or hogs, and cooked only under a tropical sun. FWIW, I came across an old print of Taino doing 'Q…1 · -
Re: Temp fell during the night on a pork butt
See thread below. Most folks cook higher than 225F for overnighters. The fire at that temp tends to fade away. At 225, the meat will hardly ever break out of plateau. The meat temp stalls till 50% of…6 · -
Re: Fire went out
The meat is fine. The exterior was sterile shortly after being placed in the Egg. Given the temperature of the meat after the Egg was quite cool, it was already cooked to safe. Boost the dome temp be…1 ·
