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st. louis cut
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Hey smokers, my question has to do with partially cooking ribs and then freezing them half way through the process.
Previously I have smoked my St.Louis ribs for 3 hrs, then ovened for two, then froze them until I wanted to eat them. When I smoke I smoke a lot at a time and freeze for later...
So I smoked my ribs for 6 hours, got a great smoke ring, no pellicle formed, I fixed the issue and it won't happen again.
My question is this-
Can a pellicle form @ 250° in a standard oven?
(I know I can get it to form if I throw it back on the grill, but I was hoping to just do this the easy...
Wanted some spares today, so I decided to go for it despite windy conditions here in the Providence RI area.
Set up the Pitt Boss as best I can to block the wind and here are the ribs rubbed and ready