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Long time lurker first time poster

 

I’ve been an egghead for 10 years now, and have learned a ton from the site. Many thanks to those that log your cooks and share your recipes. 

I was asked to procure the meat for Easter lunch. Only beef ribs to be found in Dallas were Wagu at Costco. 

Went Franklin style: Salt, pepper and smoke. I used Texas Pete to bind the salt abs pepper. 

These big boys went on at 8:30a at 285, spritzing with Worcestershire and water every hour. 

Five hours in....

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