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Off The Water
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Chuck Ribs
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<blockquote data-quote="gillhunter" data-source="post: 419526" data-attributes="member: 5151"><p>Picked up a 4 bone rack of chuck ribs at the store this week (they are the ribs right above the brisket). This is only the second time I have done them. Rubbed with olive oil, salt and pepper, that's it. 7 hours on the weber using the snake method, with Cherry at 225 degrees. My wife loves them.</p></blockquote><p></p>
[QUOTE="gillhunter, post: 419526, member: 5151"] Picked up a 4 bone rack of chuck ribs at the store this week (they are the ribs right above the brisket). This is only the second time I have done them. Rubbed with olive oil, salt and pepper, that's it. 7 hours on the weber using the snake method, with Cherry at 225 degrees. My wife loves them. [/QUOTE]
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