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Re: Mandolin slicer recommendations
What he said. Also cuts paper thin slices of skin.1 · -
Re: Mother's Day Ribs - newbie
I usually do it just long enough before to let the salt and sugar in the rub melt into the meat surface. Hour or two, tops. Early on, I tried over night. Seemed to change the flavor a little, maybe a…1 · -
Re: Rib temp too high
All that's happened is that the ribs will likely be done faster. Once the temp come down, if you want to slow the cook down for timing, mist or brush lightly w. water.2 · -
Re: New member introduction...
Hey! Hi, You may have to change your handle after awhile. Once you get the hang of air flow control, you'll have a handle on the basic thing, temp control. Rule 1, don't fuss too much. 10 -…1 · -
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 ·
