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Unpopular opinion: I trusted the 3-2-1 ribs method at a cookoff in Amarillo and my ribs were mush
Went 3 hours on smoke at 225 and the bones slid right out, which sounds great until you're holding rib paste in your hand. What temp and time are you all running for spare ribs, because I'm going back to wrapping at 165 and testing with a bend, not a clock.
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