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In Reply to: Smoking buffalo ribs on a WSM posted by Cape Cod on October 23, 2016 at 09:44:44:
I would do them moist in a foil pan. Nix the foil pan if you use acidic sauce, it will get metallic tasting. Use a non-reactive pan then. At the end you could take it out of the pan for the bark to dry up a bit, reduce and de-fat the reserve drippings/sauce and baste, serve extra on the side
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