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<p />Great day... the ribs were on at noon and off and served at 5pm - last evening at agout 6, I covered them with Memphis style rub and let them sit in the fridge with the beef jerky. Before placing them on the Grill, I did a light once over with cayenne pepper -- result great ribs. At 250 degrees dome, 2 hours direct, 1.5 hours in foil, and the final 1.5 hours direct - I removed the drip pan and firebricks.[p]BTW - in the background is a 4lb brisket cut for beef jerky... it's on the BGE now![p]