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I have to say thanks to this forum i pulled off a decent rack off ribs first time out on my new LBGE. I need some improvement(not much off a smoke ring) but i would not have come anywhere close to the results with out all the great info on this forum. They were St. Louis style cut cooked at 250-275 for 5 1/2 hours spritzed every hour with 50/50 apple juice/apple cider vinegar. They pulled not fell off the bone which I was trying for. A little bit of apple and cherry chips for smoke, stubbs to finish it off.
Adjustable Rig R&B combo worked awesome.