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Beef ribs, an all-night smoke by moonlight

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    #31
    Huskee, which of your smokers did you use for this cook?

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    • Huskee
      Huskee commented
      Editing a comment
      I used my Yoder offset. (The single rack sure looked lonely in there all by itself)

    • Ray
      Ray commented
      Editing a comment
      I'll bet it looked lonely...that Yoder of yours is a monster of a smoker! What was your final cook temp prior to going to the faux cambro?

    #32
    @Ray The cooker averaged 240-250 with some variances either side, the meat hit a high of 194 (measured in only one spot) then I let the smoker cool a bit to hold them w/o cooking much further. The ribs dropped to 182 after about another hour of the pit dwindling downward to the 200 then 190 then 180 range. Then it was cambro time.

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      #33
      I might have missed it, but how long in the faux cambro?

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      • Huskee
        Huskee commented
        Editing a comment
        This time I went about 2 hrs. Then the temp petered down toward 140 so I pulled them out and did a QC test on one, and then almost another, and they went in the fridge.

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Thank you, kind sir.

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