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smoking Smokin up

wow those country style chops look awesome.  This is a new style of cook for me, I will be tuning in.  I think it is meant to be the same as my egg.
 
Eggs turned out excellent. Not quite enough heat, but not bad either.
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Breaking down a whole pork loin.
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First I like to separate into 3 sections.
Blade sirloin and center.
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Then I trim up the sirloin end for a roast. I always cut the side piece to sample.
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I cut the center piece into boneless loin chops. Bout 1/2" to 3/4" is usually good.
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I split the blade end in half the long way.
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Then cut country style ribs from them.
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Decided to remove about 1/3 of the sirloin roast and cut up for stew meat.

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Sample gets rubbed up with some Thai red curry paste and schezwan sauce. Threw it on the smoker for a bit.
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Spare ribs.
Removed skin from back of ribs.
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Salted liberally both sides.
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Bottom got my regular dry rub. Top got Thegreenchilemonsters Apple-wood smoked aji powder based rub.
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Top one got basted with TGCM's rocoto jelly based barbeque sauce. The bottom one got a pineapple based barbeque sauce.
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