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Country Ribs

post #1 of 13
Thread Starter 
7lbs of country ribs (because they were on special), rubbed and let sit overnite with Alton Brown's rub plus a little added cayenne and ancho. Currently sitting at 220f over hickory - mopped every hour with a mixture of 1 part (homemade) Lexington Style dip and 4 parts apple juice.
post #2 of 13
Right On! Show us some pics of the finished product.PDT_Armataz_01_28.gif
post #3 of 13
Thread Starter 
After four hours, off the smoker, foiled, and into the oven to finish. Internal temp @ 170F so figure 1 hour in a 250 oven, then an hour in the cooler.

post #4 of 13
they look good
post #5 of 13
Good looking stuff Elde...
post #6 of 13
Thread Starter 
All done!

Could barely slice 'em, they just wanted to fall apart.

Rough chopped 'em and tossed with a Lexington Style dip and served with grits, corn on the cob (went frozen, bleh), green salad and sweet tea.

post #7 of 13
Beautiful smoke ring on that. Great looking ribs!
post #8 of 13
Nice looking Country Ribs. That's what I am having for dinner.
post #9 of 13
They look good! Thanks for the view
post #10 of 13
Good looking ribs. Great smoke ring!
post #11 of 13
Wow...great work. Those look delicious. I've been trying to figure out whether to get those the next time I'm at Costo...thanks for making the decision for me.
post #12 of 13
Nice job on the C-ribs and the ring!
post #13 of 13
Good looking pork !
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