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: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
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I've been trying to cook ribs and not doing well with it. The ribs at both ends of the rack are over done.
I cook spare ribs. Flat on the grill - no rib rack. I cook at 250-260 dome. I don't foil. Cook takes around 6 hours. I usually flip over and end-to-end after 3-4 hours.
plate setter - legs up
It seems like there is too much heat coming up around the plate setter... Should I lower the temp? Would that take too long? Any thing else to try?
I have more ribs to try this weekend.
Thanks for the help.