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Unread 06-07-2011, 10:50 PM   #4
Rover >~<>
Knows what a fatty is.
 
Join Date: 09-10-10
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i always hear 225 degrees when talking about temps but it seems ribs might benefit from slightly higher temps even up to 275 as just stated . My main worry is that they will come out dry and chewy when i really want melt in mouth texture.
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