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Just put this on the grill about an hour ago. Using hickory chunks and Kingsford briquettes...Made a light brown-sugar based dry-rub from a recipe I found here(actually my 11 yr old mixed the ingredients and rubbed it all down). A whole chicken will go on in a couple of hours...She made a white...
At this point you can finish it in the oven and it will probably have all the tastes you are looking for in a piece of meat that has been fully cooked on the smoker
Just got my bacon-hook and a pound if cure 1 in the mail yesterday! Looking fir bellies so I can do my first ever slab! Think Im going to do a dry-cure un the fridge and then smoke it cold...
Most people around here think "beef" when they hear the term, "short ribs.".... I wouldnt be surprised tho, if in some little corner of the world, that people thought of "pork" when hearing the same term.
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