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St. Louis Ribs

Ross in VenturaRoss in Ventura Posts: 6,220
edited November -1 in EggHead Forum
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With Dizzy Dust and Simply Marvelous Sweet and Spicy Rub
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The two racks on the bottom grid and the trimmings on the raised grid
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After 3-hrs.
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After 5.5-hrs. ready to pull, the trimmings came off at 4.5-hrs.
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Served with Jackie's wonderful Potato Salad.
These Ribs turned Exceptionally good and moist
Cooked @245* Dome temp. With Apple and Hickory wood for smoke for 5.5-hrs. Spritzed with apple juice with a little Apple Cider every hour

Thanks for looking

Ross
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