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Sure…I’ve bene smoking ribs for years in my Cookshack, and only had this issue the last 3-4 times I’ve smoked. I always buy my ribs at Costco and maybe they’ve reduced the fat in their back ribs.

I’ve tried slightly different variations but this is my standard practice.

I dry rub season ribs the night before.

Take them out of fridge around 11:30

Put in smoker 1-1:30

Smoke for about 3 1/2 hours; then wrap in aluminum foil.

Back in smoker for 2 hours

Then remove and sit on counter for an hour or so before unwrapping and cutting. They fall of the bone nicely but are still dry by my standards.

Again, the next day they are moister than fresh!



> On May 28, 2020, at 6:07 AM, Cookshack <> wrote:

I have also found recently that Costco loin backs, from Swift, have a large piece of the lean loin left on at the large end of the rack, which turns out dry no matter what I do. Very disappointing, and I'll be going back to Sam's for my loin backs. I do my ribs at 225 for about 5.5 - 6 hours depending on size, no wrapping but I do flip them over (meat side up to meat side down) about halfway through (don't ask me why, it just makes the top look better when I bring them in). Usually the meat is bite-off, not fall-off, just the way I like it. Except for those Costco racks, no problem with dryness.

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