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Howdy. I have 3 racks of spares on my wsm. I'm at the 2 hour mark. I want these ribs tender. For the wsm folks out there or anyone with a torpedo, how much cook time do you prefer before wrapping in foil?
The discoloration on the ends is deceiving. That's good meat right there. What...
Bite thru skin is so good. The color is dark but that's actually from the glaze and rub.
Juicy, tender inside with a crispy skin. I'm happy to share any details if anyone actually sees these pictures, lol.
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