Stop in for a cup of coffee

dukeboy440 said

I

I’m watching it with a meat thermometer so we’ll See how bad I screw JT up

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Ribs are tough to smoke by temp. Not enough depth of meat fibers. I always go by color and pullback. (how far the meat shrinks exposing the bone. I like baby backs myself. These are spare ribs in the first photo. BB's in the second.