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  1. beck47

    bottom round first

    Safest way to go is invest in a remote meat thermometer. It has a small electronic monitor with it you wear like a beeper. It buzz when the meat reaches the programmed temp. I wouldn't cook a large piece of meat without it except a brisket.
  2. beck47

    Newbie Reaching Out on a MB 30 + Cold Smoker Unit or maybe a Iron Cheff Unit?

    I,m not familiar with the MES smokers but I do have the Masterbuilt Digital 30. I have had great results with it. It was inexpensive and has done wonders for my pork ribs. You do have to cut your ribs in half for them to fit, which I don't care for but using the 3 2 1 method on ST Louis ribs...
  3. beck47

    Which is better - Baby Back Ribs or Spare Ribs (cut St. Louis style)?

    I like both but I really like the one that,s on sale best.
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