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  1. madrid

    Elk Ribs

    Do you think it's a good idea to leave these two 'cuts' of meat together?  From what it sounds like the two racks are still connected...buy the back? Loin????  It seams like they'd be very different in terms of needs for heat/moisture/time etc.  Am I way off base, and over thinking this?
  2. madrid

    Elk Ribs

    So help me with the "2 1/2-1 1/2-1 using hickory and apple" part...  I realize they're chips but what's the ratio/ measurement guide?
  3. madrid

    Elk Ribs

    So per usual, "I'm a day late and a dollar short". Straight to the point - I'm responsible for bringing the "charcoal and dry rub for smoking the Elk Ribs"  Ha, um, ok?  I'm totally new to smoking - love and rock at the Webster grill, but... Over the phone, info I received - the 'rib roast' is...
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