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Daytona Sunday Smoking

post #1 of 4
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Put a 5lb shoulder roast and a rack of St. Louis style ribs in the smoker around 9:30 am. Using apple wood today. Smoking the roast for a total of 6 hours and the ribs for 4 1/2 at 225*. I've smoked both of these meats before but only with cherry wood.

Took the ribs out about an hour ago. Have 'em sittin in the oven resting until later. (See below) Will be pulling the roast out in about an hour to wrap in foil then back in the smoker for another hour.

I've only had this smoker since November and love how everything comes out. This smoking stuff is addictive!

post #2 of 4

The ribs certainly look like they came out great.

The race turned out very well too.

 

        Keep on smokin'                 Ed

post #3 of 4

I smoked ribs for the race too.  Must be something in the air.  :biggrin:

post #4 of 4

Looks great!

 

Al

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