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Burger lunch, ribs for the game

Had some burgers seasoned with just Hooters seasoned salt, with bacon and onion. Then I threw the platesetter in and set temp to 225 and put the ribs in. One slab of baby backs, one of St. Louis, both rubbed with famous daves rib run and will be basted with famous faces Texas pit bbq sauce.  Made St. Louis last time and wifey said she wants to compare to babies. Has anyone been able to get fall of the bone tender without using foil. I'm considering doing 3-2-1 but much like less of a hassle and would prefer to just let them go if I can... I'll update the post later with finished rib pics. image
LBGE | Conroe, TX

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