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Unread 12-22-2012, 08:23 PM   #7
Pitmaster T
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The Ray Lopez way is the ONLY way to go on those. Salt, pepper, red pepper, maybe a bit of garlic but smoked IN a pan, fat down then turn over. NO SUGAR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Use a Real metal pan... not foil. House temp 270 to 325 and go ahead and place the ribs in a hot area. Turn often to fry that fat. Takes 3 to 4 hours or til just about to fall apart.
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