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I happened to drive past my favourite butcher for ribs yesterday, so of course had to stop in and get some. All his meat is from local animals within about 20 miles.

 

3 racks of meaty spares. I think you would call these "St. Louis cut"? We just call them ribs :-)

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A little bit of Memphis style rub

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They were a pretty good size....

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I gave them the best part of 7 hours at 240F. No peeking apart from the last 30 minutes to add some glaze

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Plated up with some Vietnamese style slaw. (Off topic - but probably the best slaw I have ever made). Fantastic!

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