I think I'm going to try and squeeze 6 slabs of ribs (rolled) and a couple of turkey breasts on my bullet this week.
I noticed Chris cooked his turkey breasts at a lower temp than he usually does ribs (although he did mention he did 1 slab at the same time).
Any suggested temps? I don't care how long it goes. Will the higher temp just cook the turkey quicker (or lower temp cook ribs slower), or does either approach ruin one of the meats?
k
[This message has been edited by Kevin K (edited 06-26-2001).]
I noticed Chris cooked his turkey breasts at a lower temp than he usually does ribs (although he did mention he did 1 slab at the same time).
Any suggested temps? I don't care how long it goes. Will the higher temp just cook the turkey quicker (or lower temp cook ribs slower), or does either approach ruin one of the meats?
k
[This message has been edited by Kevin K (edited 06-26-2001).]