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Smoked baby back ribs
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dpilot83
Posted 9/12/2022 19:13 (#9841579 - in reply to #9830965)
Subject: RE: Smoked baby back ribs



Took me 10 hours to do ribs the first time. I used the snake method on a Weber kettle and if I remember right I was shooting for 195 on the meat temp.

I was trying for the 3-2-1 method but I was super nervous about having it to hit because a friend has told me his trouble smoking with a Weber kettle was always being too hot.

So I was ultra cautious. Was below 220 more often than I was above 225.

If I were to do it again I’d be a lot more aggressive on temps.

Mine were delicious even though the meat had been in my freezer for 4.5 years and I cooked it for 10 hours. Falling off the bone and I didn’t think they were dry at all. Of course it was 1 AM by the time my wife and I were eating them so we may have been delirious.

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