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  1. edwardalt

    Short Ribs low n slow (no foil)

    Seasoned with SPOG (Coarse sea salt, fresh cracked pepper, onion powder and granulated garlic).  Fired 8 coals and loaded my large basket with KBB and a big chunk of cherry.  Grill temp was stable around 210 and put ribs on last night around 7:30 pm Had issues with temp coming down to 160...
  2. edwardalt

    Question about handling and inserting a meat thermometer into a pork butt ...

    I smoked some BB ribs Friday eve around 230 for about 4 hours, spritzed a few times with a mix of apple juice and apple cider vinegar.  They were pretty good.  Now for the n00bie question ... After I had prepped the ribs, I pulled a 8.4 lb pork butt out, thinking I might smoke this at the same...
  3. edwardalt

    Hello and a question from Kansas City MO

    Hi everybody!  I put together a mini-wsm using a Weber Smokey Joe Gold and a Vasconia 32 Qt Tamale Steamer, a couple of extra cooking grates, a man law thermometer, and a foil wrapped clay saucer for a heat diffuser. I broke it in making some wings with Three Little Pigs Kansas City Sweet Rub...
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