Recent content by 808smokes

Done and delicious. Thanks for all the help guys.

Will do. At 2.5 hours now and about 158 IT, almost ready to foil.

Stuck them in about 90 minutes ago. I’ll post a pic of the finished product. Spread them out over two racks rather than the pic below.

Thank you. Sound advice.

I got them from Sysco and box just said pork ribs. Wholesale packaging so not a ton of info. I’m cooking today so I’ll post pics later and then check with the supplier monday to get more detail on the cut.

I think just a really thick cut country rib but I honestly don’t know. Invoice said short rib but I don’t think so. I had my chef at the hotel order me a case (4 bags) because he served them once and they were decent and he and I thought they’d be great in my smoker.

Yoshida’s is a staple in a Hawaii kitchen. I especially like it on tri-tip and then grilled slow.

Appreciate the check in Sarge.

long time lurker, first time poster. got these bad boys this week. 10lbs and 12 ribs per pack. going to use my go to pork rub (Sweet Rub O’ Mine) any suggestions on cooking ribs this size? I was thinking to stick with the 3-2-1 formula but due to the size should I be cooking at 250-265? Maybe...