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Old 07-11-2010, 01:24 PM   #5
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

My BDS thighs (skin-on, bone-in, and unscraped skin) usually take about 1-1/2 hours at the 250 +/- pit temps you will use for ribs. They come out great.

Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

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Barbecue is not rocket surgery
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