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Re: 5 lbs of pork spare ribs jusst went in the smoker. Man there's a lot of meat on these 

By: capt_nemo in POPE 5 | Recommend this post (3)
Fri, 31 Aug 18 8:04 AM | 62 view(s)
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Msg. 06934 of 62138
(This msg. is a reply to 06930 by Decomposed)

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DATS WHAT I AM TALKIN BOUT,,,,,,,,,,,, 200 Low and slow. I always get in as hurry. You going in a smoker or BBQ?? Smoker for what you have at 200 6 ours would be great. Let them bark/crust up a little about 3-4 hours in and cover with foil and finsh. That will increase tenderness a lot. Of course check a couple times with a fork and see how the meat comes off the bones, if any!!Lookin good DE!!!!!!!!!!!!!!!!!!




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The above is a reply to the following message:
Re: 5 lbs of pork spare ribs jusst went in the smoker. Man there's a lot of meat on these
By: Decomposed
in POPE 5
Fri, 31 Aug 18 7:56 AM
Msg. 06930 of 62138

Okay. I thought it best to assume the more difficult job of coaching my wife and snapping pictures while she did the manual labor. Hopefully the ribs will come out good, but I don't know. I told her that prepping them would be at least an hour job but she went and rushed and did the whole thing in ten minutes. *sigh* Women...

Pic 1 shows the pork with the olive oil, Sweet & Smoky rub, and garlic already applied.

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Pic 2 shows us "smothering" the pig in Brown Sugar (just like a young girl should) BBQ sauce.

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Pic 3 is the finale, ribs headin' for the 'fridge.

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Tomorrow I'll transfer them into two disposable aluminum pans I bought for 60¢ apiece, and hopefully they'll both fit into the cooker. I should be smoking at about 200° by 9 a.m. (You never said what the temp should be, Nemo. Does 200 sound about right?)

Is any other maintenance needed? Should I turn the ribs or cover them with the drippings at some point? I haven't done pork ribs before, in case you didn't guess.


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