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Pork Country Ribs 25 pounds for New Years

smokincasper

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All ready to go in the morning 25 pounds of pork country ribs, MBE 40 smoker going to use apple chips with a last hour of cherry wood chips. Used mustard base with smoky paprika, pink Himalayan salt, Bourbon infused brown sugar mixed into a bowl of Stubb's  pork spice rub Overnight in fridge...

I am doing 225 degrees for 4 - 5 hours for an internal temp of 175 - 180.

Will finish half of ribs with Sweet Baby Rays sauce and half plain old wood smoke (my favorite) in foil with a mop base of Apple cider/Apple juice/Butter.

Here is what they look like now


 

SmokinAl

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I think your going to make a lot of folks happy on New Years!

Al
 

carolinadoug

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Did 8lbs of these last weekend.  PHENOMENAL.  I did them on the 3-2-1 method and the meat was juicy and fell of the bones.  Needless to say they didn't last too long :)
 

smokincasper

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Great CarolinaDoug, the last ones I did were not "fall of the bone" as I went to 165 then pulled them they were like 1 tug bite I must try the 3-2-1 method Got any Pics
 

Bearcarver

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Great Start !!


I think you might want to rotate the racks after awhile.

 Since you're using all the racks, your bottom racks will get done earlier.

Then Check them with an instant-read Therm as you remove them, making sure each one is at least 145° IT.

I've had them already at one point that one was 178°IT, and others were below 130° IT.

Just FYI,

Bear
 

Bearcarver

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Great thought Bear the bottom rack is so close to the heat source I will do that
I never use the bottom Rack because of that, but you don't have much choice with all those pieces of CSRs. 


Bear
 

Bearcarver

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How were they Casper??

They're looking good already at 4.5 hours!


Bear
 

joe black

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Man, Casper..... Those look awesome. CSRs are one of my very favorites. You really bombed those. Thumbs Up
 

mike5051

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I'm with Joe!  CSR's are one of my favorites and you nailed them!  


Mike
 
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