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1st St. Louis Ribs Low and Slow
Going to put them on after brunch this morning. I have two racks and knowing both won't fit full size w/o a rack (which I don't have) on my Large. Plan on cutting one in half and putting on the top and bottom side of the full rack. Will these be done considerably early? Plan on doing a 5-0-0 at 250 dome, maybe saucing toward the end. BTW the came trimmed already so I don't have the excess to worry with.