What a hit! Thank you SI.
3 oz cherry wood and 225 cook temp. Apple juice kicker off of box (most was used up!)
Near 5 hours to 190, rest with foil.
Was brine overnight with Oakridge Brine.
Seasoned with Oakridge Rib Rub/mustard. Lower darker ones were coffee/br sugar/ purdohme rub home batch/mustard
A+ bark on each.
A+ perfect taste.
Ribs ? very little bone actually, cost me $8 at local store. You cannot go wrong with pork or this cooker!
I've <lightly> messed up beef recipes before but NEVER with pork in the smoker.
Thanks everyone!
PS, Only 20 degrees here, never an issue.
