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simple ribs...

Fried potatoes. ..Tennessee style. Ci skillet, s&p, onion cooked low covered...when tender, remove the lid and crisp the edges.
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Ribs are like any other bbq....every body has different taste. I've egged these twice and by far the best I've done, or had. Head Country seasoning on St Louis style, 250 for 4 hours with pecan and apple chunks. 4 hours and then foiled for 30 minutes at 350. The last 30 I removed the ps, sauce with Head Country sauce and "toast".
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Nice pull and unbelievable taste. If you haven't tried Head Country. ..do.
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Green egg, dead animal and alcohol. The "Boro".. TN 

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