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As a grilling amatuer (steaks, chops, beer can chicken, etc.) I'm excited at the prospect of doing ribs properly. What do you think of this thing? Is it great, not too bad, lousy, fantastic? Whats' good about it and what's going to be lacking?

Not having seen it, one cannot say.

Having said that, I can say this....

Just about anything that can contain fire and meat can be made to do a good job if you know what it takes to do a good job.

That said, do you know what it takes to do a good job with ribs?

If you do, then it's just a matter of making your cooker do what needs doin'.

If you don't, well, you've come to the right place.


- who knocked one out of the ballpark on friday.... succcccccculent baby backs, low and slow, down and dirty, babay!!
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