Does this look tasty to you? (part 2)

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I am firing up the BBQ pit today, so in the spirit of Greg's thread....

I'll let you know how they taste in about 5 and a half hours :wink:

Warming up the BBQ to 225 or there abouts with some hickory

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Mean while prepping the ribs with secret home made rub and warming to room temp

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BBQ up to temp, put the ribs on for the low and slow cook

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Brats to add 40 minutes before ribs are done. Hickory smoked BBQ brats are the best

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You bet Greg. 3 hours into it now, they are looking pretty good. I will cook them to almost falling off the bone (2 to 2 1/2 hours longer.) Bet folks didnt think you could get good BBQ in the Northwest corner of the states. Temp been constant 225 and just a wisper of smoke coming out the stack.

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a day of preparing BBQ together with some great photography efforts while the meat cooks... sounds great to me
Let me know, I have lots of places I know of for great shots.

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Well unfortunately, BBQ is not an exact science. That is where the pit master comes in. Not quite done yet, but getting close.

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Done:wink: tried something different. cooked the one one the left with an exception. Added home made Lexington style BBQ sauce. Normally I set sauce on the side.

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