Ribs all rubbed down and ready to go on the smoker. Krink kit in the background :-)
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The smoker has been getting a workout this summer.
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Temp is right on.
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A quick peek after about 30 minutes. Steam and smoke are doing their job.
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Fairly warm out. Should have waited since later it peaked at 102.1.
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3.5 hours in and they are ready to flip.
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After about 6.5 hours the meat just fell off the bone.
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The dinner pic.
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Tonite's beer: Newcastle Brown Ale.
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