My efforts at adding barbequing to my grilling repertoire continue apace, as I managed to hold a 225° temperature for a rack of ribs for five hours, to great result. This was a batch of baby backs, though that would have suited the slow-cooking demands of spare ribs, which I will probably try next. I'm working my way up to one day attempting a port shoulder, so this was another baby (back) step towards that goal.
R.I.P.: Schoep. :(
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