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Made these a couple nights ago on my Z Grills pellet with Pit Boss competition pellets. Seasoned with Meat Church Gospel. An hour on “smoke” to start, three hours at 225, wrapped in peach paper with smoked lard, then an hour at 275, then pulled and rested for about 45 minutes. Tender but not mushy, amazing flavor, just everything you could ask for in a rib. submitted by /u/quietude38 |
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