So going to cook up a batch of CSR's and looking at Jeff's recipe that he recently had in his newsletter calls for a finishing temp of 180° which seems high. Is that right or a miss-print?
http://www.smoking-meat.com/may-14-2015-smoked-pork-country-style-ribs
http://www.smoking-meat.com/may-14-2015-smoked-pork-country-style-ribs