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My first thought is that if the ribs weren't tender they needed to cook longer....were they moist tough or dry and tough?
Wes is giving you good advice about the 3-2-1 method also. That is a good guide. But ultimately you have to test for tender as you go.
A buddy at work heard that I am a smoker and offered me his old charbroil ....long story short , it's in my back yard and it's a little clunky....but he maintains that it's a good steady 250 degree smoker. We shall see! :sausage:
A little rusty but the vents still move....I think the first...
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