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Texas Pork Ribs

Reviewed: Feb. 19, 2013
Followed directions to the letter. Left in fridge for 24 hours. Way too much sugar, the drippings were carmalized and couldn't use in basting/sauce recipe. Put the rib rack in between the two burners to brown up with grill at 300 for 10 mins. Flipped the rack and nothing but burnt rub. Had to cut off the burnt sugar and wasted half the rack of ribs.
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