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Unread 02-16-2013, 12:40 PM   #8
On the road to being a farker

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I would also agree with Ron- 250 3:2:1 would be over done fall over the bone (which is how I like them). But for comps or cooking for bite through I do 3: 1.5 : 1 or less to let the glaze set. Might want to get a remote probe and check the temp at the grate area you are cooking the ribs
Rub This! BBQ -- UDS (3), Creator of Slather This BBQ sauce
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