Pork ribs are great in the smoker. Edmund also sometimes cooks them in the oven by spicing them, putting on a small amount of tomato sauce, wrapping in tinfoil, and then cooking on a low heat (225 Fahrenheit) for 3-4 hours. Cooked this way they don't get the smokey/char flavors of the grill, but it sure is easy and the meat melts off the bone.
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