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The Water Cooler
General Discussion
Meat Smokers
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<blockquote data-quote="longrangepistol" data-source="post: 1765507" data-attributes="member: 4182"><p>I season the ribs the night before, wrap in plastic wrap and leave in fridge overnight. I don't pre-heat, I just place the ribs in the middle rack, a single block of hickory and set the temp at 225 for 5 hours. I'll start getting meat retraction off the bone at the 4 1/2 - 5 hour mark. I pull the ribs, wrap in aluminum and pour a little cranberry juice onto each rib, wrap and place back in the CookShack. I'll let them smoke for 45 mins - to an hour and pull. Unwrap foil, place ribs back in smoker and finish for 20-30 minutes. </p><p></p><p>You'll get a beautiful bark, juicy ribs falling off the bone and many compliments from your family and guests.</p><p></p><p>LRP</p></blockquote><p></p>
[QUOTE="longrangepistol, post: 1765507, member: 4182"] I season the ribs the night before, wrap in plastic wrap and leave in fridge overnight. I don't pre-heat, I just place the ribs in the middle rack, a single block of hickory and set the temp at 225 for 5 hours. I'll start getting meat retraction off the bone at the 4 1/2 - 5 hour mark. I pull the ribs, wrap in aluminum and pour a little cranberry juice onto each rib, wrap and place back in the CookShack. I'll let them smoke for 45 mins - to an hour and pull. Unwrap foil, place ribs back in smoker and finish for 20-30 minutes. You'll get a beautiful bark, juicy ribs falling off the bone and many compliments from your family and guests. LRP [/QUOTE]
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