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What is the best set-up in a Weber kettle to cook country spare ribs. They are pretty thick cut, maybe an inch and a half or more. I've used the snake method to cook briskets low and slow; I've used a drip pan in the center with coals on each side for cooking indirect at around 350 degrees, and I've cooked things directly over the coals. So, these are three set-ups I'm familiar with. Should I cook these things low and slow, indirect at a higher temp, or directly over the coals. Need to start fire and get going if I'm going the slow and low route, so any replies will be appreciated.
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