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Ribs
BajaTom
Posts: 1,269
Smok'in 8 slabs of babybacks today. Covered with mustard and a commercial rib rub. The dome temp is stabilized at 230 to 235. I calculate about 4 to 41/2 hours. Is that about right? I'm doing them indirect. Do I need to turn them to keep them from burning on the sides and ends? Any feedback is appreciated.
Comments
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BajaTom, WOW, would like to see a pic of 8, I usually squeeze 6 on my large. I like to cook my about 5- 5 1/2, and the last half hour apply any sauce.
I also like to flip or turn.
Good Luck,[p]CWM
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