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Ribs On!

1voyager Posts: 1,157
edited September 2019 in Pork
Just started a slab of St. Louis ribs.

It will go 225-250 degrees for 3 hours to crutch. 2 hours in crutch, then bringing it home, unwrapped, after 1 more hour.


3 fist-sized chunks of cherry lump beneath the RW.

Drip pan with near-boiling apple juice. (I know. Many here say liquid in the drip pan isn't needed but it works for me. Also, there's enough apple juice to last through the entire cook, so there is no concern with heat-sink problem.)  =) 

Rub is Myron Mixon's not-so-secret basic barbecue rub recipe from is 'Smokin' With Myron Mixon' book. (Page 20.) I substitute turbinado sugar in place of brown sugar.

Large Egg, PGS A40 gasser.