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Old 03-08-2009, 07:38 PM   #31
Pork Butt
SoEzzy's Avatar

Join Date: Dec 2006
Location: SLC
Posts: 178
The chicken turned out great, the ribs not so great, they were 5 1/2 lb and up, I trimmed them St Louis, there was a good section of the rib, the rib tips with the chine and the skirt all went on the UDS as well.

The ribs were meaty and wholesomely juicy, cooked in 4 1/2 hours, the chicken cooked in two.

Pictures are in the camera, I'll post them tomorrow, when I get my car back from my daughter.

"There's no such thing as a little garlic" A. Baer

KCBS certified barbecue judge.
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