Picked up a 3 bone rack of prime beef plate ribs from Wild Forks Food ,
Fired up the Char-Griller Grand Champ XD and got the temp to 275.
Seasoned them with a mix of rubs from Chef Jason Morse .
Wrapped once an internal temp of 165 was reached , pulled off the smoker
once they hit 203 internal, Monitored the temps with a MEATER+
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