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Came out phenomenal in about 5 hours. They are a tad drier than a bone-in ribs or pulled pork, but they make up for it with how easy they are to cook, eat, and the bark on all sides.
3 hours at 250 on a kettle with a water pan basically untouched, then braised them in a pan with some BBQ, honey, and butter for another ~1-1/2 hours, then put them back on the grates for 15-20 minutes to tack up the sauce.
The bark helps them hold together, but the second you bite in they melt in your mouth like pulled pork. And they made AWESOME rib sandwiches the next day with just a little onion and pickled jalapeño on a toasted bun.
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