Reply to "Whatcha Shackin'?"

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Tried something new yesterday. Smoked some pork country style ribs which I have never done.

Cajun themed rub applied about 4 hours ahead of cook. Smoked at 225 for about 4 hours. Basted with a cider vinegar based mop every 45 minutes or so.

Wasn't really sure how to determine doneness, so just did a poke and probe test until i thought it was good.

Was impressed that with such a lean cut of meat it still came out tender and a little juicy. Cajun rub was a little hot for the missus, but I loved it.

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3/8/216:26 PM

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