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What times dinner?Okay, my verdict...
How I fixed these, right or wrong... I seared them to get some grill tracks. Then put them in an aluminum pan. I had no apple juice so I mixed some teriyaki and water for the pan, and tented the whole works. Back and forth between 250 and 300 degrees. Towards the end, I pulled the tent off and spread some bargain-brand bbq sauce on the ribs. Cooked them another hour (this all in a Traeger), and ultimately took them out and placed them open on the grates, as hot as the grill would go.
A total of 6 hours, the meat wont fall off the bone, but it is still very tender and absolutely delicious. I turned everything down to further smoke the meat and maybe loosen the bones, and in a few minutes I'm gonna take them off the grill so they don't dry out.
Both my mailman and my neighbor across the street are artists with brisket and ribs. And they do this process completely different from each other. i combined processes. Maybe it doesn't matter, Enough heat, and enough time, and they magically develop like a Polaroid.
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