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I wasn’t planning to change the way I make ribs forever… but that’s exactly what happened. These Nashville Hot Baby Back Ribs hit with bold, smoky heat, then finish with a sticky sweet Memphis glaze that’ll have you questioning everything you thought you knew about BBQ. No mustard binder, no shortcuts—just layers of real flavor…
This is my first smoked leg of lamb. I smoked it on the Pit Boss Lexington at 250 degrees at 30 min/lb. Seasoned simply, it was … source
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