Saturday nights ribs

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Meat Mopper
Original poster
Aug 9, 2009
202
12
Methuen, MA
Earlier, this thread asked if anyone was smoking anything this weekend.

http://www.smokingmeatforums.com/fo...dy-for-the-weekend-anyone-smoking#post_594880

I responded that I had pulled a rack of ribs out of the freezer on Wednesday night.

Here it is:

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Always before I have cut them St Louis style.  This time I decided only to take off the flap and the membrane.

Here's the other side (with my rub and "applicator" at the top right)

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Fully rubbed (just rub, no mustard) and ready to be wrapped and rest in the fridge:

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Ran it 3-2-1 in the GOSM big block with hickory.  Temp control was more difficult that usual.  It bounced from 205 to 255 and I couldn't get it stabilized.  Little tweaks made big variations, but the job got done!

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and finally:

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Served with salad and french fries.  I think I like them better left whole than cut St Louis style.

Thanks for looking
 
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