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Smoked Beef Back Ribs 😎 by @smokenvine👇 Seasoned night before with Wsauce, salt pepper, and beef rub. Smoked for 4.5 hours at 250F then wrapped up wit wagyu beef tallow. Went for another 1.5 hours until they were probe tender. Served these up with a balsamic garden salad, tater tots, and crazy delicious southern Rhône. View grills: https://bit.ly/38Wop1B | Kamado Joe
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