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What you smoking?

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been on ribs lately...this was after 3 hours before the wrap...
 
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Did an angus flat about 7lbs or so, mustard for the binding agent, Equal parts heavy salt and pepper. 8 hours at 195 on the pellet grill overnight, wrapped in pink butcher paper 8 hours in and increased the temp to 250. Pulled 7 hours after that when everything was probing like butter and into the cooler to rest for about 2 hours.
 
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Couple racks of ribs with Maxwell Farms dry rub with corn seasoned with bayou magic and butter. All on a homemade oil barrel grill.
 
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