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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="Fred W" data-source="post: 1464354" data-attributes="member: 3828"><p>Thanks. Cooked at 225 for about an hour then 250 for 3 more before wrapping in butcher paper and 2 more hours at 250. Could have used longer before wrapping, but was rushed to get it done for dinner (wimmens). </p><p></p><p>My last few batches of ribs on the Pit Boss have been the way you’re doing these ones. I think the meat quality probably matters more than whatever the overnight brining contributes. Flavor wise there’s not much difference, and texture is more how and how long they are cooked</p></blockquote><p></p>
[QUOTE="Fred W, post: 1464354, member: 3828"] Thanks. Cooked at 225 for about an hour then 250 for 3 more before wrapping in butcher paper and 2 more hours at 250. Could have used longer before wrapping, but was rushed to get it done for dinner (wimmens). My last few batches of ribs on the Pit Boss have been the way you’re doing these ones. I think the meat quality probably matters more than whatever the overnight brining contributes. Flavor wise there’s not much difference, and texture is more how and how long they are cooked [/QUOTE]
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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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