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billyray
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used a similar method on my old weber... 2" pan of beer, small rib rack, half rack of ribs set in each slot, cook about 300 (who knew back then) until they looked right, flipped them about an hour in and went til the meat pulled back about a half inch...removed pan, and seared ribs...everyone loved them...now they turn their noses up at ribs like that...they love the bge ribs without any thing but rub on them...my how people change...March 2012