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Did a Memphis rub I found on here. 3-2-.5, never checked internal temp, just went off look and feel. Turned out great! So delicious and juicy. I think I kept them on for too long as the meat was falling off the bone, personal preference. Everyone loves them. Thanks for all the help!
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Did a Memphis rub I found on here. 3-2-.5, never checked internal temp, just went off look and feel. Turned out great! So delicious and juicy. I think I kept them on for too long as the meat was falling off the bone, personal preference. Everyone loves them. Thanks for all the help!
My fav is ribs, St. Louis cut. There are an abundant methods and all can turn out good eats. Personally I do not go through all the fuss of wrapping etc... they're a 5-6 hour smoke and well worth it.
agree totally.. no rapping necessary. i ensure the ribs are totally covered in rub and put 'em on at 185 to 220 and using tongs and the bounce method for testing for doneness. as you mentioned.. 5 to 6 hrs.