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No Wrap Ribs
I've been doing St. Louis style unwrapped at about 250 degrees for 5 hours. Just using a dry rub with an occasional spritz and basically just leaving them alone. Today I'm doing baby back ribs and I did a 2.5-1.5-1 and we'll see. This might be the last time I wrap.- nicholas__t
- Post #14
- Forum: Pork
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