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Hello folks! I am a newbie to the egg. Best deal around, parents gave me theirs for free!
Anyway, I have done 3 different long cooks with the egg. All three have been Boston Butts. I used the 2 hours per lb @ 230 rule. I did the dry rub 24 hours prior to cooking. They have been outstanding. [p]I am ready to try ribs, chicken etc. I don't know time and temperature for the different things. I really would like to try ribs. Would someone tell me or tell me of a place to read up on how to slow cook ribs? Please tell me evrything down to rubs, glazes...[p]I am not really ready to try something too fancy yet. I have heard to remove the membrane from the ribs and use a V-rack. Any advise would be appreciated.[p]Thanks


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