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We crafted 3 exotic new flavors of ribs: pineapple hot honey, buffalo blue cheese and coffee + dirt. Then we surprised a stranger to rate them and gave him a free $1200 grill.
My go to method of smoking ribs is at 225 until the bones pull back half an inch then wrap them with butter and sauce. Baby back ribs have much better meat on them, so I would recommend cooking these up for your summer BBQs.
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