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Sometimes I get the Costco//Swift premium loin ribs, 3 thick meaty slabs in a pack. Those I rub, 225 for 3 hrs, then bump it up to 250/275 and baste 3 or 4 times the last hour. Pricey but great ribs!

These are the ribs I always get. Doing a set on Sunday, in fact...

Your recipe matches mine - 3hrs at 225, then bump the temp up a little bit. But in my WSM (Weber Smokey Mountain) smoker I find the really thick back backs can sometimes go up to 6-7 hrs to be fully done. I pull mine when the 'bounce test' shows the meat wanting to split/tear, but well before it's falling off the bone.
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