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#2
03-28-2010, 10:34 PM
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A smoker will help with good ribs, but is not necessary. The two best ingredients for ribs are LOW (temp) and SLOW (time).
You could let them go in a moderate oven for 3-4 hours, then slap them up with sauce and put them on a hot gas grill that is smouldering some smoke chips, and turn out a VERY similar product to what might be served in some "restaurant", mate. 
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