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Weber Kettle Club Forums
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Sophomore cook on the C code WSM
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Topic: Sophomore cook on the C code WSM (Read 659 times)
inkaddictedchef1
WKC Ranger
Posts: 1580
Sophomore cook on the C code WSM
«
on:
November 04, 2017, 09:12:16 AM »
Ribs... I'm not really a pork rib guy. That said these ribs hung over almond and plum cooked for just under 3 hours at 325° were really good. There was something really nostalgic about the flavor profile caused by the fat rendering directly on to the embers. Though not perfect I ate a rack plus and honestly have sparked my interest in ribs again.
Rubbed with a sweet rub and glazed with
Kinders bbq sauce, they never stood a chance. Truthfully with the way the wife and kids and I wolfed these down I shoulda cooked four racks instead of 2.
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addicted-to-smoke
WKC Ambassador
Posts: 5783
Re: Sophomore cook on the C code WSM
«
Reply #1 on:
November 04, 2017, 01:46:35 PM »
That hanging setup sure does look the business. I may have to pick one up, and really start using my medium. WSM.
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It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch
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Sophomore cook on the C code WSM