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PostPosted: Fri Dec 23, 2016 9:31 am 
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Joined: Sun Aug 23, 2015 2:31 pm
Posts: 16
Right boys!

I'll just add to this thread for any beef ribs I do instead of starting a new [WHITE UP POINTING INDEX]️.

Have friends coming up today from Melbourne and I am giving them a feast of beef ribs from the new butcher!

Rack 1. Mustard, salt, pepper and onion
Rack 2. Mustard, salt, pepper, onion, garlic and brown sugar (experimenting rack)

I'll cook these like last time 8 hours cooked, untouched and unwrapped. I think 1 rack will have to come out slightly earlier due to being thinner!

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Lammy



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Last edited by Malceb05 on Fri Dec 23, 2016 9:32 am, edited 1 time in total.

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PostPosted: Sun Jan 15, 2017 10:23 am 
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Joined: Mon Oct 24, 2016 4:12 pm
Posts: 23
Sounds good, where are the pics?


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PostPosted: Sun Jan 15, 2017 8:55 pm 
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Posts: 16
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IMG_4148.JPG [ 185.21 KiB | Viewed 2485 times ]


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IMG_4152.JPG [ 191.03 KiB | Viewed 2485 times ]





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PostPosted: Sun Jan 22, 2017 12:45 pm 
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Joined: Sat Nov 21, 2015 3:10 pm
Posts: 24
What temp did you cook them to?


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PostPosted: Sun Jan 22, 2017 5:12 pm 
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Joined: Sun Aug 23, 2015 2:31 pm
Posts: 16
Hi mate roughly 93c. But I probe it to see if there's any resistance still in the meat. When a probe glides in easily it's done!


Here's some I did today!

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PostPosted: Mon Jan 23, 2017 8:11 am 
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Joined: Mon Oct 24, 2016 4:12 pm
Posts: 23
I'm seeing a trend here lol.


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PostPosted: Sat Mar 11, 2017 5:27 pm 
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Joined: Mon Mar 06, 2017 11:26 pm
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Hey mate what was your smoker temp ?


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PostPosted: Sun Mar 12, 2017 5:48 pm 
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Joined: Sun Aug 23, 2015 2:31 pm
Posts: 16
127c so 250ish f


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PostPosted: Wed Apr 12, 2017 7:34 am 
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Joined: Tue Mar 28, 2017 6:18 pm
Posts: 15
why did you trim all the fat off?


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PostPosted: Wed Apr 12, 2017 7:38 am 
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Joined: Sun Aug 23, 2015 2:31 pm
Posts: 16
No I like the fat


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