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We did Memphis style dry rub ribs and chickens this weekend as well.
As someone who loves old-fashioned meat, and learns every day how to make it only delicious and not difficult to smoke, you helped me a lot !!
My advice is to do them the day before. If you are planning a dinner for a Sunday smoke them on Saturday. Then you can be patient and let them take as long as they need, and you'll probably have a better end product if you let it sit in your fridge until dinner time Sunday.
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