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Old 01-31-2009, 07:22 PM   #11
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Quote:
Originally Posted by wittdog
The higher temp temp won’t make that much of a difference as far as the end product except that the cooking times will be shorter…the only other thing to consider is the dry rub you use…one with a lot of sugar might burn with the higher temps.

If you are looking for lower temps you might want to consider rigging some kind of heat sink like a water pan or some sand in a pan to help lower the temps in the smoker.
Didn't know you were such a gas cooker expert Dave!
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Old 01-31-2009, 07:49 PM   #12
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Well sounds like the yankees has already got to ya on that Reynolds Wrap (New England Crutch) deal. You sorta remind me of a fella named Sapo. He come on here and axe for advice from folks then when he gets it..he does just the opposite. Guess it works. Good luck. Did you ever chew on the book covers when you was in school? Thanks.

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Quote:
Originally Posted by Newbies Wife
Ok, so here's the plan. I made up some Magic Dust rub today and the ribs are relaxing in the fridge. Tomorrow morning, I'll let those ribs sit out for an hour or so, then we'll get the smoker ready. Water in the pan, no sand this time. Then we'll let them cook as low as we can get them for 3 or 4 hours. Wrap them in foil and cook for a bit more. Does this sound right? Hope so. I'll let you all know the results. I'm a little far from the ocean, so shrimp-flavored ribs won't be on the menu.
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Old 01-31-2009, 08:11 PM   #13
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Quote:
Originally Posted by bigwheel
Well sounds like the yankees has already got to ya on that Reynolds Wrap (New England Crutch) deal. You sorta remind me of a fella named Sapo. He come on here and axe for advice from folks then when he gets it..he does just the opposite. Guess it works. Good luck. Did you ever chew on the book covers when you was in school? Thanks.

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Pay no attention to the man behind the jug of Ezra.

I hope the rub doesn't have a lot of salt, cuz letting them sit overnight may make them a lil ...well ... salty. I take my ribs right outta the fridge and throw em on. Hard to tell ya how to do ribs on a cooker that runs so hot....
How did you measure the temps on it?
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Old 01-31-2009, 08:46 PM   #14
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Quote:
Originally Posted by Pigs On The Wing BBQ
Quote:
Originally Posted by wittdog
The higher temp temp won’t make that much of a difference as far as the end product except that the cooking times will be shorter…the only other thing to consider is the dry rub you use…one with a lot of sugar might burn with the higher temps.

If you are looking for lower temps you might want to consider rigging some kind of heat sink like a water pan or some sand in a pan to help lower the temps in the smoker.
Didn't know you were such a gas cooker expert Dave!
He's just an expert on gas.
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Old 01-31-2009, 08:54 PM   #15
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Quote:
Originally Posted by Pigs On The Wing BBQ
Quote:
Originally Posted by wittdog
The higher temp temp won’t make that much of a difference as far as the end product except that the cooking times will be shorter…the only other thing to consider is the dry rub you use…one with a lot of sugar might burn with the higher temps.

If you are looking for lower temps you might want to consider rigging some kind of heat sink like a water pan or some sand in a pan to help lower the temps in the smoker.
Didn't know you were such a gas cooker expert Dave!
I can cook inside the house you know.....We do have a gas oven
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Old 02-01-2009, 07:12 AM   #16
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Perhaps a therm, inside the oven, on one of the grates, might help.

Al
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Old 02-01-2009, 12:01 PM   #17
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Foil it a few times then no foil a few times. See which way you like the best. I personally like to foil.
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Old 02-01-2009, 01:56 PM   #18
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Well I did a variant of the 3-2-1-1 method for years. Cept I didn't just foil I added some secret stuff like apple cider and brown sugar. The extra hour counts for the mandatory rest period..but sometimes they rested a lot longer than an hour. Drag em outta the hot box and outta the foil about 30 mins before turn in and slapped back on the fire where they got slathered up "ONCE" with Texas Rib Ranger Spicy Sauce mixed with a big dollop of Orange Blossom Honey. Let it burn in just a little..yum yum. If you slather mo than once it kills out the other spices. Old outlaw moss back comp cooker named Ray Batteron taught me that lesson. Found it to be true.

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Old 02-01-2009, 05:55 PM   #19
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Well I been running around in my thong bikini bermuda shorts all day here in God's Country...Texas of course. Can't imagine how hot it be out in Sunny CA. Heard a rumor today Arnald is gonna be swiping yall's State Tax overpayment refund checks in order to pay off a few bills which the State Guv'ment has accrued. You heard that yet? Guessing it must be mainly bar tabs and Green's Fees. Whutcha think?

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Old 02-02-2009, 09:35 PM   #20
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Well would admit to being willing to exchange bank accounts with the boy any old day. Just guessing I get the bargain on that deal. Sure glad for you to teach me how to pronounce his name in print..Ahurnald. Think I got it..thanks. Taking a wild guess your ribs was edible. Now is this hot or warm? BBQ is real hard to mess up. Can't actually recall any total disasters that I have had. Sure you can say the same. Just got a feeling down in my feeler

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