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Did some grass-fed beef ribs from Slankers.
I kept it simple today. Garlic macadamia nut oil as a binder with Byron's, water in the drip pan and smoke. 5.5 hours, good flavor, great bark and a nice smoke ring. Served with broiled brussels and sweet potato chips.
Pretty happy since the last two batches of pork ribs have turned out
chewy. Has anyone had trouble with ribs drying out on a rib rack?