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PostPosted: Thu Jan 04, 2018 11:36 am 
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Joined: Sun Nov 29, 2015 5:43 pm
Posts: 24
Had too many beers to remember to take a pic when I sliced everything up, so the cooked pic is from the next day after being refrigerated.

UDS with heat beads using the 3-2-1 method. I put the pork ribs in about 1-1.5hr after the beef as they tend to dry out.

Meathead memphis dust on both, and then brush the pork ribs with sugar ray hickory and brown sugar (will be making my own bbq sauce in the near future) for the last hour to keep them moist

cheer

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