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Smoked Baby Back Ribs...To Wrap or Not To Wrap, that is the question...

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posted on May, 30 2019 @ 06:16 PM
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a reply to: yeahright

Yeah those are about the size of the Kroger brand hoagie I buy, since I prefer whole wheat.

I guess it's fascinating to me that they cook so slowly but at such a low temperature, which I gives time for the liquid/beer to meld into the meat, I suppose.




posted on Jun, 3 2019 @ 11:48 AM
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a reply to: Liquesence

The beer gets in there via the salt more than the time/temp. Without the salt, you end up with sausage flavored liquid rather than beer flavored sausage.



posted on Jun, 3 2019 @ 06:56 PM
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a reply to: yeahright

I might have to borrow that phrase for my signature.

Profound on a coupla levels.



posted on Jun, 4 2019 @ 11:58 AM
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a reply to: argentus

The good news is, whatever you do with your ribs, you don't need to wrap your sausage.



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