Fall off the bone ribs

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I must thank all who gave me advises. J.Barry McCorkle gave me a good hint about closing all vents at 170 on the Minion method. I did it at 200. It cooked at the 240 lid range for about an hour, then spiked to 285 for a couple of hours. When I basted, added cold water and turned it dropped back down to 230. Ribs were done in 5 hours the last 1/2 hour was down at 200 that's when I applied the glaze. The meat fell off the bones, believe it or not.
 
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