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Discussion in 'Pork' started by bigorange, Oct 20, 2013.
Smoked some ribs yesterday eve. I ate the small half as soon as I took the pic. Never even sat down!
Nice pics and looks good. What's on them? How long were they cooked? What temp? What kind of wood? Details? Maybe you used a whole new technique that will set the smoking world on Fire! Common, throw us a Bone!...2 puns, one post!...I'm on a Roll!......JJ
...That would be three if we were talking Pulled Pork...
Just put my. what's around the house 007 rub on em!
I let em get 4 hrs smoke then foiled
Used apple n hickory amnps
Put mes on 225 but when I foiled I cranked her to 275 went to take foil off n they dun.
To b honest I got lucky. Head wasn't n game. Just got back from offroadin and tn was playin sc.
P.s. I just had a chuckle hit 205. Gonna let her sit in smoker unplugged n c how the temp floats for bout an hour. 208 now