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Happy 250th Independence Day, everyone! 🇺🇸✨ We celebrated the holiday with a feast of slow-smoked pork ribs, and they turned out absolutely incredible. If you want to recreate them, here is exactly how we did it: \t•\tThe First Smoke: We slow-smoked the pork ribs until they reached an internal temperature of 160°F. \t•\tThe First Rest: We pulled them off the smoker and let them rest for 30 minutes. \t•\tThe Chop: After resting, we sliced them up into a mix of full ribs and bite-sized riblets.
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