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Smokin Saturday #8266911 05/15/21 07:09 PM
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68rustbucket Online Content OP
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Got a rack of baby backs on the smoker at 8:30 this morning. Took off at 1:30, just as it started a little drizzle. Completely forgot about the sausage rings from City Market in Luling I had in the freezer.
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I'll pray for your goat.
Re: Smokin Saturday [Re: 68rustbucket] #8266931 05/15/21 07:36 PM
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Love them. Could eat ribs every week!!

Re: Smokin Saturday [Re: 68rustbucket] #8266938 05/15/21 07:45 PM
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I just went with dry rub this time, instead of slathering with mustard before applying the rub. They were a little dry on the thicker end, but I still thought they were good. Not fall off the bone, had a good chew.
5 hour cook @ 225-240°. 3 hours uncovered, 1 hour wrapped in foil with brown sugar, butter and honey. Then the final hour uncovered and slathered with Salt Lick regular flavored sauce.


I'll pray for your goat.
Re: Smokin Saturday [Re: 68rustbucket] #8266963 05/15/21 08:53 PM
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food


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________

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Re: Smokin Saturday [Re: 68rustbucket] #8267091 05/16/21 12:34 AM
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Nice work 68!


Bobby Barnett

Re: Smokin Saturday [Re: 68rustbucket] #8267122 05/16/21 01:14 AM
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Perfect, I'm in!

Re: Smokin Saturday [Re: 68rustbucket] #8267265 05/16/21 07:37 AM
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NORML as can be Offline
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chef


(R-TX) .-- " TCNN CURL CRLB VFF OGI SNDL CGC TLRY "

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