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Prime-grade Texas-style beef plate ribs seasoned boldly with a homemade blend of Tabasco hot sauce, kosher salt, roasted granulated garlic, dried onion, ground black and white peppercorns, paprika, brown sugar, dried herbs and activated charcoal. Then smoked slow and steady with the essence of hickory and oak wood to tender, fall from the bone perfection inside my Twin Eagles Grills . So stoked to slay these glorious hunks of succulent shorties and wash it all down with two handfuls of ice cold and golden lager!!