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Old 07-18-2013, 08:39 AM   #10
dajogejr
On the road to being a farker
 
Join Date: 04-25-13
Location: Metro Detroit, MI
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I've turned out my best looking, texture and tasting ribs on my XL BGE.
Heat and rub type (we make our own rub) are the key.
I don't let it get above 240 dome temp, and I shoot for 225. If mine creeps up past 250 or 260...that's where I see the ends/bones starting to look burned.
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