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Peach glazed spare ribs

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A lazy Sunday afternoon!


I fired up the primo, stepped in to the garage,  opened the beer fridge and found a 6 lbs slab of spare ribs....  ok, I whipped up a batch of GPR #86 and went to work.  Trimmed a little, pulled the silver skin, seasoned and threw it on.  Cooked it my favorite way, 225°f naked, I call it the "easy as 1 2 3 method".  Season, smoke and eat.


I used some hickory chips. CYM for a binder and brushed it down at the end with some peach sauce Mrs philpom made.  About 4.5 hours. 


Ready to go.



Looking good just before the glaze.



Ready to pull.



Ready to eat.







It was an extremely meaty slab and the sauce worked out very well.  Yum!



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