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Championship-level baby back ribs using 3-2-1 method. Prep: Remove membrane, apply mustard binder, coat with sweet rub. Cook: 3 hours unwrapped at 225°F with cherry wood smoke. Wrap: 2 hours in foil with brown sugar, butter, honey (tenderizing phase). Finish: 1 hour unwrapped, apply glaze every 15 m...
