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They were baby back ribs. Had them on the smoker for 3hrs at 225, then foiled them for an hour. I put the BBQ sauce while on the smoker as it has a high heat grill option so I cranked it to 500F to burn the membrane off the bottom. I modified SmokinAls sauce recipe just a little bit. You can ask...
What I did was I let the salt and pepper penetrate the meat for 24hr. Rinsed then patted dry, then I used the following rub
30% coarse Himalayan sea salt
20% ground black pepper
20% Turbinado sugar
10% garlic powder
10% onion powder
5% paprika
5% cayenne pepper
I did not wrap it and I smoked...
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