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As noted these were cooked three hours at 300° indirect using RealFlavor lump and a couple hickory and cherry (out of oak) chunks. [p][p]The ones on the left were marinated in garlic and commercial Mojo (Badia). The others were rubbed with garlic, Adobo seasoning and cheap yellow mustard.[p][p]Man, these were good! I noticed something tho, and maybe others have also.....the ribs with the mustard rub took on a better smoke ring. Interesting. These did NOT fall off the bone, but, rather, slid off when tugged slightly. [p]
[ul][li]Meat & Poultry Questions?