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Suggest a better descriptionApply the pepper evenly over the ribs, and then do the same with the dry rub. Place the slabs in a plastic trash bag, and put them in the refrigerator overnight. The next day mix the mop sauce and prepare the pit for smoking. Cook the slabs between 200 degrees and 220 degrees until you feel them crack a bit between the ribs when you bend the slabs with a gloved hand, approximately 3 1/2 to 4 hours. Every 30 minutes baste both sides and turn them over. Allow the slabs to sit 10 minutes before slicing them into individual ribs. Formatted by suechef@sover.net Recipe by: DEAN FEARING SHOW #HE1A02 Posted to MC-Recipe Digest V1 #789 by Sue
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 9 | ||
Calories from Fat: 1 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 42.3mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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