Lew Hodgett wrote:
"Lew Hodgett" wrote:

Once cleaned, time for an in service test.

Just happened to have a rack of baby backs in the
fridge, smothered
in dry rub for 48 hours, waiting for a hot grill.

That was also another great test.
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"Puckdropper" wrote:


Yum! Add some iced tea and maybe some sides of choice
and you've
got a
fantastic test!

I've got a some boneless country style pork ribs in the
freezer.
They're
just waiting for me to fire up the grill. I like to
refer to them
as
"food that makes you sorry you already ate dinner."
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If you're interested, contact me off list for my version
of
"Lew's Country Ribs."

Easier to do in oven rather than grill unless you can hold
your grill
in the 250F-275F range for 3-4 hours

Lew

Oh and also use the 3 2 1 method
3 hours on smoker, 2 hrs in foil and the last hour unwrapped
on smoker