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Baby backs


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14 minutes ago, Justin said:

Maybe a bit overdone equals bit dry but live and learn for the perfect ribs. I did some the other day. Apple juice and double wrapped foil tight from start and then open up for last half hour. They were very nice even with out a sauce

Ah, interesting - you wrap them from the word go? I must try that. 

I've done beef short ribs a few times and they've always turned out well, but have never nailed pork ribs. 

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