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Au natural ribs

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Posted by Dave from Pitt on October 23, 2011 at 12:07:46:

Based upon a few posts last weekend or so, I decided to go back to some of the basics with three slabs of St. Louis spares yesreday. NO rub, just a little sea salt and smokhouse pepper. Bone side up, three hours at 230* over pecan and apple wood, lump and briquets (both Royal Oaak). Then 45 minutes wrapped in foil with a little apple juce, Then unwrapped and back on the grill for about fifty minutes. Temp got up to 250* with the top off while changing out the meat. Glazed with 1/3 Blues Hog, 1/3 honey, and 1/3 cider vineagar the last 20 minutes. The result, good pork and smoke flavor with a little sweet tang... Really, really good. I'm sure Dizzy Pig is not going to be happy with this.... Sorry, Chris

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