RIB TEMPS?

[Consiglieri]

Dex:  What cooking temp at that time interval (and how much of that time interval did you apply smoke)?

For me, cooking temp is about 210-220 for appx 6 hours, smoke applied for 2hours 20 minutes.  Then wrapped/rested for a bit longer in the FTC style you read about here. Not too bad:

[Carter]

That's some of the best Food Porn I've ever seen.  Great Picture.  I'm going to see my butcher tonight to pick up some Filet's for tomorrow night and Baby Backs for Sunday.  Sure makes it hard to concetrate here at the office.

Thanks for the tip Habs.  We've got a really good Chef School here in Toronto at George Brown College.  My wife and I talk about it all the time.  With an 8 month old and hopefully a number 2 in the not too distant future it makes taking a course at night a little trickey.

Carter

[smokin stu]

That photo almost knocked me off my chair.  I swear I heard some cheesy music in the background on that one.

I think I need to head outside and coo. ;)

[Consiglieri]

That project was a fun one.  We totally overestimated need (on purpose).  Think I'll be trying some beef ribs soon.  Saw a good idea for dinosaur bones on the recipe site.