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Doing pork ribs for 2nd time; first time others will eat

So I live in a cul de sac of 5 houses. At least once every 2-3 months we do a cook out. Almost 3 years now. Tomorrow will be our next one. Decided to do pork ribs bc of sale at local grocery story. Country style, no bones minus small one here and there. Very meaty, very fatty. Best kind of pork. Anyway here is my plan and I want feedback. Soaking over night in allegro hot and spicy. Then in born will rub in Byron's butt rub. And right before comes off using sauce called pee dee river swamp sauce. Self described as combination of vinegar, mustard, and tomato based. It's pretty tasty. Indirect, I'm guessing 275-300? No wood chips, just lump. What temp are they done at? Any feedback?
Boom

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