After a lot of research on different Forums I chose to cook a few racks of Pork Loin Backribs at 250º rather than the 225º I normally use. Dusted with some Fagundes Seasoning
After a 30 minute smoke, bumped the temp to 250º and didn’t peek for 5 hours. Here they are at the 5½ hour mark
Slathered some Sauce on one rack to accommodate the tastes of our guests. Opened a little Cabernet Sauvignon to breathe
Back in for another ½ hour. Here they are … six hours later at 250º
The money $shot … A small rack (to start with), some Cole Slaw, and a shot of beans … Everyone raved. I think I nailed it this time!!!