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All things Pork Ribs

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friend of mine uses the Johnny Trigg glaze for the two hour wrap portion - parkay, brown sugar, agave syrup or honey, and Tiger sauce.  His ribs are awesome.

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Only my 2nd time doing ribs today.  Pork baby-back ribs. 275º for 2.5 hours, dry rub, covered in foil.  Out, bump up to 350º, barbecued up, back in for 40 mins.  Thoughts?  Suggestions?

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