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Unread 05-11-2013, 04:01 PM   #11
lhommedieu
Knows what a fatty is.
 
Join Date: 11-29-12
Location: East Northport, NY
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Thanks for the input. I think that I've narrowed down the problem: I've been using a smaller (imported) cut of babyback ribs that probably don't need the amount of time/heat that I've been giving them. Newbie mistake. I am not sure where they are "imported" from but this time around I'm using American St. Louis ribs.

OP - nice ribs and beer is always a plus.
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