Thread: Boiling ribs
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Unread 06-21-2010, 10:52 PM   #7
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ok so how would you guys rotisserie spares or BB's so they are nice and tender?

In that post by funk, he states that at 300, spares come out juicy, but at 225, they dry out? how is this so? I thought "low n slow" was the brethren moto?


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