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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Spares have made it to the WSM
It's 33 degrees with the high expected to hit 42. I just rubbed two full
racks of spares (12.75 #) and put them on the WSM. I replaced the water bowl with an ECB charcoal bowl and put ~2 gallons of boiling water in it. The ribs are too big to lie flat, so I skewered the ends together and put another skewer in to hold them apart. I've added a bit of hickory and will use some maple, too, before I'm done. Matthew (It's nice to be smokin' again) |
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