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Slow Smoked Pork Spareribs
Reviews:
December 11, 2009

Your getting closer to the real thing. I do Comp. Smoking style in my smoker and you need to try to keep temp at 225 to 275. I use a remote thermometer and keep my smoker temp at 230 . Over 275 and it cooks too fast, need 3 hours of wood chipds added every 30 min . after 3 hours smoke has penetrated into meat as far as it can and you just need to slowly bring the internal temp of meat up to 240 adding sauce only for last 30 to 60 minuets as you don't want the sugars in the BBQ sauce to burn.

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