Seasoned with Clark Crew Rib Rub. Smoked at 250° for three hours. Pulled em and ate em. I didn't wrap just out of pure laziness.
They were perfect. Didn't fall apart but tender enough that they came away from the bone easily. Juicy and flavorful
by josuna96
3 Comments
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
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Look good. Did you pull at a certain internal temp? How about spritzing every hour?
Pulled at 180 …and they pulled apart from the bone?