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Originally Posted by
Coldsleeve Jr.
Took off tomorrow. Doing Memphis style ribs on the BGE with New Belgium 1554 black lager. Should be ready to eat about 4th qtr. I almost always do dry ribs, but I'm really caking that shit on today and making a vinegar mop. Just pulled out of fridge with rub on for ~6 hours. Will sprinkle more rub when done.
Lol shit my baby back ribs got hour and half left on green egg
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