Beef ribs hanging in the PBC getting cherry smoke for 3 hours.
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Ready to be foiled.
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Foiled with a little au jus and placed back in the PBC for an hour and a half. When internal temp was 203º pulled and let rest in foil for an hour before slicing.
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These were excellent flavor, juicy and so tender... so why not make another rack today!
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Thanks for looking!