Hanging two racks of St Louis Ribs today

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EdP

Meat Mopper
Original poster
Jun 1, 2019
274
321
Cut up some cherry hickory and oak, dry rubbed with SPOG and paprika. I’ll brush some sauce on near the end.

Just waiting for that white smoke to go away

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After about 5 1/2 hours they’re 190, put on some sauce. They need another hour.
 

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