Dinner prep for my guest tonight

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Thanks chef, that sounds amazing and I'm doing a rack this weekend.

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3 hours on the smoker is just a general guideline. What you really want to look for before you pull them off the smoker is for the meat to separate from the bone and start curling back a bit. Once you can see about a hint of bone on a pork rib you'll know it's time to pull them off the smoker and continue to the next step.

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