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Cheers @dancing james yep had a dry rub for 24 hours cooked dry for 4 then cooked for 2 more with a sauce. Had a nice bark and ring where the rub had got into the meat, but not all the connective fat had broken down entirely so good but no gold star.
Buckaroo
dancing james
Low and slow.
Hope you did a dry rub, and cook them dry. Put sauce on near the end of cooking. V important to let them stand so the meat relaxes.