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Very sad day for my family yesterday, we had to put our much loved friend to sleep after a sudden illness.
As many of you would understand he was much more than just a pet he was truly part of our family.
RIP Wolf we will miss you and remember you.
Hey mate, welcome to the forum, hope you enjoy it.
I personally reckon if you're butcher has already cut the ribs just go with it.
Plenty of sticky sauce low and slow will win the day mate..
Good luck and enjoy.
One thing I noticed was at least 3 occasions the PID algorithm went off and the grill temp went stupidly high, like 258C which resulted in a flame out. I was using the Mavericks et733 which alrarmed so I was able to sort it out...still if I hadn't got the Mavericks monitoring it would have taken...
One thing I will say the butcher I use does a great job of trimming these types of cuts...
I won't have to do anything to either and you're paying for what you want not a bunch of fat cap....
110c or 230f got a wireless digital probe thermometer to look for the IT stall, when that occurs I'm gonna wrap and transfer to a foil pan and will ramp the temp up a bit to.
Morning Tom, yeah early start for me today it's 6.30am and I'm up and at em....
Yep just about every bit of content I read refers to farenheit so I have to convert to centigrade, same with weight lb's to kg's ..
Some things are the same though like beer tastes best after a long day cooking...lol
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