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Question on Spare Ribs

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Posted by Fisher1 on March 04, 2011 at 20:43:35:

I normally cook loin back ribs, but plan to cook a slab of spare ribs tomorrow afternoon on the WSM. I'll try to stabilize the lid temperature somewhere between 275 and 300 degrees. About how long will it take them to get done if I don't open the lid for the first three hours?

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