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Just what the title says. I marinated a rack of St Louis ribs in Mojo (I used Badia brand) over night then smoked them 3-2-1 style and finished with a Mango Habanero recipe of Emeril Lagasse's that I picked up off Food Network a few years ago.
Here's how it went:
Mojo marinated over night. ...
I would start in in the smoke for about 5 hours then finish it all the way in the oven at 225. I wouldn't play around with a temp as low as 170 for not completely cooked meat.
Your best bet is to cook to finish, shred, use a finishing sauce then reheat on Saturday.
I smoke in my 22.5 Weber all the time . I use the snake method with the charcoal and it works like a charm. There are videos on Youtube showing how to set up the snake.
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