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I'm smoking an 8lb butt for a birthday party tomorrow and my POS Taylor thermometer crapped out. No problem...I just use my instant read. As I'm probing around I noticed that the bone in side is 10-15 degrees behind the other side. Cut it in half and let the bone in side run another hour...
I run a butter knife up the second bone from the small end under the membrane and lift it away from the rib. Then grab a piece of paper towel and pull it away.
They'll turn out great...don't dump a bunch in in the beginning and just keep the chip tray fed. Ribs are a lot easier than butt or brisket without the AMNPS.
I think the average consumer doesn't know what "good smoke" is. For them the MES's will still produce decent results. The AMNPS just makes it a much better product.
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