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Texas crutch / no Texas? Does it really matter
I'm cooking on my bge for the first time tomorrow and have some really nice ribs from the butcher
Quite a lot of comment around foiling the ribs or not. I have no preconceptions but am leaning towards a long slow cook of plus three hours no foil
I have 3.5 kilos / 4 racks of spare ribs already prepped with a nice Cajun rub,
So my question is
Foil no foil?!
How long and how hot!?
How much (in weight) wood chip?
Spritz. Does it matter?
Your input appreciated eggers