Shaunvdv
Knows what a fatty is.
Went to the butcher, looking for plate ribs. They were out. Ended up finding a slab of spare ribs at my local grocery store. Smoked for 8.5 hours at about 275*. Finish temp was 185*. I know that seems low but that’s when it was done. Fat was melt in your mouth and meat was real tender.
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