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Unread 08-14-2013, 10:44 PM   #11
martyleach
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I cook my ribs for 4 hours unfoiled on my egg at 275. At 225-250 it would be longer. I would consider foiling the ribs when the bark looks solid. Tightly seal in foil after a sprinkling of brown sugar and a drizzle of peach nectar. They are done when a toothpick easily penetrates the meat between the bones. Then, let them rest uncovered for 15 minutes or so, then slice. That's what I do!!
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