2 full Racks of St. Louis Spareribs in the smoker at 225 degrees - TopicsExpress

2 full Racks of St. Louis Spareribs in the smoker at 225 degrees at 11:30... Out at 2:30, sprinkled with brown sugar and wrapped in foil - back in smoker until about 4:30..... then, theyll be unwrapped, slathered with Blues Hog BBQ Sauce and in for another hour to Finish.. Will be ready to devour at 5:30 tonight... ALSO - took 20mg of Omeprazole now, another 10mg at bedtime along with some Tums, Pepsid Complete, and a swig of Mylanta. Love my smoker, but acid reflux gets in the way these days..

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Alright folks cards on the table, Im having some health issues.

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