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Directions
Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St.
Louis-style rib. Rinse the ribs and season, and then cover and refrigerate for 4 to 12 hours.
Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase
the temperature to 300 degrees F for the final 3 hours. Sprinkle the ribs with seasoning mix during
the last 30 minutes of cooking.
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