Country Ribs

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craig chamberlain

Smoking Fanatic
Original poster
Dec 6, 2007
357
14
Springfield, MO.
Put Jeff's rub on the country ribs.

Smoked at 225 degrees with hickory for 4 hrs.
Sprayed every 45 mins. with apple juice.

After 4 hrs. foiled for another 2 hrs.Took out of foil,
put on some of Jeff's sauce,put back in smoker for about
1/2 hour,came out delicious.
I think it's hard to ruin anything using Jeff's rub and
barbecue sauce.
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Looks good. I just did some recently also. I wanted to cut back on my almost 5 1/2 hour time though to 4 1/2 tops. They just didn't seem to need more than that.
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I think I could of cut back on my time too.They came out tender and not dry but I'm going to cut back next time when I do another batch and see how they turn out.
 
picked up 14 lbs. today from safeway,$1#-going in the grinder this we for sausage-they are pretty lean so glad I have been stashing my fat from other smokes-Allie ankring for some cajun types-and me some brats! took ribsout that I trimmed st. louis style. those sure look good,I forsee another trip over the hill to safeway.
 
My internal went to 172,I wanted to pull it at 165 but got busy and forgot.
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But I ws still happy with them, although I'm not big on country ribs.I perfer spare ribs but these were on sale.
 
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