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- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
Comments
Thank y’all for the advise.
I hear you. I cheat as far as temp go bc I use a Traeger. I just put it on 250 and it stays within prob 15 to 20 degrees of that, with fluctuation up and down depending on how much wood is in the bowl.
My mom grills ribs then finishes them in the oven. Sounds weird but they’re a sooooo tender! In saying that, my brother has a green egg. And I think it makes a huge difference. The flavor is unreal!
How they turn out? Did you use baking powder? It helped with the skin when I experimented with it the last time I did wings
Not this time. Just some homemade mac and cheese. I wanted to try some brisket Mac and cheese with bread crumbs, but apparently I was the only one who saw the potential goodness
225. baby back ribs around 5 hrs and then cook the sauce on it. Spare ribs around 6 - 7 hrs and same method.
check with the bend method
When I was at UGA, I ate at Weaver D’s a lot and he made awesome Brunswick stew. He told me that the secret to his Brunswick stew was he put Frosted Flakes in it. Says it added flavor and thickened the stew
I don’t have a issue with wrapping ribs. Worked for trigg. I try to not wrap other things like a brisket or a butt, but ribs don’t don’t bother me
Stop... hahahaha
I couldn’t find my post from a while back. Going to cook it up this upcoming weekend and will post most of the recipe
I didn’t use any baking powder. I did put them back on after I tossed them in the sauce. They turned out pretty good.
Right on
I really thought this was gonna be talking about Stokes big hit on the Tenn QB last night
Sorry bro.... happened before the game. Yeah dude laid out on that hit for sure
Dusting them with corn starch will help crisp then up as well.