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hardcookin

Master of the Pit
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Mid 80's today and the last couple weeks it's been so hot and humid.
So I'm going to have a rack of spares & wings....football on tonight.

Got the ole wheel barrow and went out and loaded some cherry splits.



Fire started


Injecting and using peach rub. I put the rub on pretty heavy.


Spare rib injected and rubbed.


On the upper rack @ 275


5lb of frozen wings dusted with plowboys heading on at noon.


STAY TUNED...
 
Wings are done....they just need sauced in a bowl for completion. Currently resting in the warmer. 1.44 hours



Rib is at 176 coming along nicely.
 
Pulled the rib...would have liked to had a little more bone showing but it's done.



Let that rest for a bit and let the tasting begin.
 
Looks really good man. What temp did you take the ribs to?
Pulled them @ 197...was probe tender and had good bend.
Edit: done- ness. Is more about feel than it is about temp.
 
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Great looking food. Nice cook.
 
Looks great! That peach rub sounds interesting! Thanks for reminding me football was on I need to watch the preseason champs before they turn into the kittens! Hopefully the lions can rough up the red rifle!
 
Great looking food. Nice cook.
Thanks Adam!


Looks great! That peach rub sounds interesting! Thanks for reminding me football was on I need to watch the preseason champs before they turn into the kittens! Hopefully the lions can rough up the red rifle!
Hahaha it's preseason you get to watch the youngsters fighting for a spot.

Thanks b-one!!

Thanks to everyone for the comments!!
 
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Nice job Doug!

That rib in the final pic looks fantastic!

Nice way to spend the day!

I sent a point your way!

Al
 
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