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In Reply to: I've lost my rib mojo posted by QSis on July 03, 2017 at 21:04:23:
Monty down at Klose Pits answered a question on Brisket for me while I was there picking up a pit in the mid 90"s. He said the first
3 or 4 hours they weren't so much concerned about temp as they were smoke. After that smoke period, turn up the wick and let her go. I also remember him saying they didn't pull it right out of the cold box and throw it on the smoker, it sat out for quite some time.
Might be some kind of equation to apply this to ribs, I don't know:)
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