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Ribs Smokenator + 3 - 2 - 1 Method : Results = tough meat - Page 2

post #21 of 22

Not that anyone cares, but I cook my ribs per Mike Mills, 210 degrees for 5.5 hours, unfoiled. Comes out right every time, 180-190 between the bones with a slight tug and no shiners. Cook them the way you like to suit your tastes, screw the rest and all their fancy cooking methods; do what works for you.

post #22 of 22
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Kind of odd because I did cook it for a lot longer than 5.5 hours!
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