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MacKenzie

Back Ribs

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Smoked 2 slabs of pork back ribs tonight for 3 hours about 235F. Used the cold smoker with whiskey barrel wood.

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Still smoking after 3 hours.

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Ribs are done.

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Plated.

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Yes ketchup was involved with those fries. ;)

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I think Aussie is in the neighbourhood.

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Biggest one I've seen around here and just look at that web.:(

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:smt046 about the ketchup! 
Nice rack of ribs. I haven't done any yet on the OctoForks, but will give it a go now. 
And, YES, the spider can stay there! 
The funny thing is the next morning I went thinking there might be an interesting pix but there was nothing no web and no spider. Just like it was never there.
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