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Country Style Ribs

Reeltachy
Reeltachy Posts: 54
edited November -1 in EggHead Forum
I have some very nice, thick, Bone on country style ribs. Planning on some yellow mustard and Ragin River on some. On some others a home made rub. I ususlly cook these over 3.5 to 4 hours indirect.
I'm a little cramped for time and am thinking about doing these direct on an elevated grid with a dome temp of 300-350. Has anybdoy done this? Does this sound reasonable? Or am i better off cooking something else and do these tomorrow when I have more time. Thanks,

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