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tonight's cook

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The fatties:


pork chunks ("country style ribs):


I cooked them in my BGE with apple and hickory along with Royal Oak. The chunks had a very nice smoke ring and flavor. The fatties will be used for chili.
 
I had a 250 or so dome temp in my BGE and everything took two hours and 15 minutes or so.
 
Nice looking Q you have there my friend. I'll have to try the country stle ribs, I have wondered about smokin' them for sometime.
 
Debi:

They look good, really good. . . just not sure they look THAT good!
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Gotcha!!

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Beautiful job SmokeyBear. I just couldn't pass up the chance to throw Debi a zinger. . .

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MMMmmmm, that looks good! I think I can almost smell it too!
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I made some hot flour tortillas earlier......slathered in butter, they would go good with your chili.
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The taste was pretty good. I got it a bit thick, and the meat chunks are a little too big, but the taste was good.
 
I guess we will just have to take your word for it !!!!
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Great Q-View. It looked absolutely wonderful, so I believe you!!

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