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Suggest a better descriptionOne day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day- smoke ribs at 200-220F 4-5 hours. Apply glaze 20 minutes before removing from pit. Recipe by: Chile Pepper Magazine 4/98 Posted to bbq-digest by Kit Anderson
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 6 | ||
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Calories: 910 | ||
Calories from Fat: 477 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53g | 71 % | |
Saturated Fat 17.5g | 88 % | |
Monounsaturated Fat 22.6g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 263.1mg | 81 % | |
Sodium 518.8mg | 18 % | |
Potassium 1625.7mg | 43 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 6.7g | ||
Protein 94.8g | 135 % | |
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: 910
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