ScottyDaQ
Master of All
Does your "grocery store" offer country style ribs? If they do, then they have butts. Ask the Meat Manager.
I'd go with 45 minutes per lb at 210-220
I'd go with 45 minutes per lb at 210-220
oct_97 said:At 225 degrees I've never had one take less than two hours per pound in my Smokin Tex to get to an internal temp of 200 degrees.
kimmal said:If I take it to 195, I assume I still foil it and let it rest for a couple of hours?