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Unread 07-21-2013, 10:31 AM   #12
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Join Date: 10-09-09
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Try a different store for the meat. Got a local place that sells the worst spare ribs in the world. They never turn out tender no matter what technique I use. I like to cook ribs in the 260-275 range. I think it renders the fat better than the 225+/- and is done quicker. If you do go the higher temps and your rub has a good amount of sugar I would start checking the color at about 2-3 hours and foil for about an hour if getting too dark.
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