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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
Seen a lot of turbo rib posts but always liked my ribs low and slow so never paid attention to the time and foil bit. Just went to get ribs out for dinner and somebody froze them. If I can't get them thawed in an hour I'll have to go turbo. Can anyone help out a fellow American with the time and temp please?