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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.

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Looking good just before the glaze.

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Ready to pull.

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Ready to eat.

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Bonus.

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

 

 

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