Spare ribs and taters

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b-one

Legendary Pitmaster
Original poster
OTBS Member
Aug 31, 2014
8,954
1,562
Michigan
Just tossed a couple of racks of spares and some taters. Ribs dry brined 24 hours then seasoned with a mephis style rub.
Taters got some olive oil and the mephis rub as well.
 
It's cold here as well 28* lot warmer then all last week. I keep the smoker just inside the garage. And with my trusty maverick therm I no longer have to go outside to check the temp! I'm looking forward to the end results as well!
 
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Cold and wet here in S.E. Missouri also. I've got a pair of venison summer sausages and a beef roast goin' right now.  Wish I had a garage to hunker in !  Happy Smokin - Ed
 
Just pulled a sample I had cut off didn't want tuck it pretty tasty!
Oops already ate it better pics later!
 
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